This is a beautiful kitchen utility knife for all the trimming and smaller slicing tasks. The textured blade finish helps prevent food sticking to the blade.
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.
