Item purchased will look different than item pictured due to variations in materials.
The knife you receive will be different than the knife pictured in the listing.
This is a food prep knife designed for users who value maximum edge retention and who can exercise great care to prevent the edge from chipping.
Blade: Stainless-cad ZDP189 high carbon powdered stainless steel. HRC~65
The handle is octagonal bocote with a buffalo horn ferrule. Ferrule color varies from knife to knife.
The family behind the Sukenari Hamono has been making knives for sale since 1933 in Toyama Japan.
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.