Own a knife from the legendary factory of Takeshi Saji!
VG10 high carbon stainless steel clad in layers of stainless steel, copper and brass.
Rockwell Hardness 61+.
Handle: Octagonal rosewood with maple ferrule.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
