This is a beautiful kitchen utility knife for all the trimming and smaller slicing tasks. The protrusion near the base of the blade is used to scrape meat from the bone and protect the hand when things get slippery.
Blade: Takefu VG-5 high-carbon stainless steel
Handle: Riveted brown pakka wood scales
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
