This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with.
The blades are hammer-finished stainless-clad Aogami Super (Blue Super) steel, which offers exceptional edge retention but must be kept dry.
The handles are rosewood with pakkawood ferrule.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
