Aogami (Blue Steel) clad in layers of stainless steel, copper and brass.
Rockwell Hardness 64+.
Handle is octagonal rosewood with ebony 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.
