Made in Japan.
The SEM series holds a fantastic edge. Chefs love a carbon steel blade edge and this this stainless steel has a high carbon content which means it performs like a carbon steel blade. It won’t rust like a carbon blade, but may patina a little bit. Strong and substantial without feeling heavy this blade takes a fine grained edge and holds it well.
Blade - Proprietary Semi-Stainless High Carbon steel.
Handle - Gray dyed, stabilized wood
Bevel Angle Ratio 50:50
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Kikuichi 9.5-inch Semi-Stainless Gyuto Knife