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 hand-forged iron-clad shirogami #2 steel, which takes a very fine edge but must be kept dry.
Asymmetrical grind makes this blade more favorable for right-handed user.
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.
