Item purchased will look different than item pictured due to variations in materials.
Makoto Kurosaki is a phenomenal young blacksmith, and this line of knives shows off his talent.
Blade: Stainless-clad VG7 semi-stainless steel with satin finish, symmetrical wedge grind
Handle: Octagonal cherry and pakka wood
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
