Made in Japan.
White carbon #1 takes an exceptionally fine edge and this knife may well be the sharpest knife you will ever own. The layered steel gives it strength, as well as beauty and the traditional octagonal Ho-wood and Water buffalo horn handle matches the blade quality.
As with all Carbon steel, keep this knife away from water except for washing to avoid rusting.
Core: White Carbon #1
Cladding: Damascus Layers
Length: 170mm, 7-inch
Rockwell Hardness (HRC): 62–63
Double bevel, 50:50 angle ratio
Traditional Wa handle
Japanese magnolia wood with water buffalo horn ferrule
CAUTION: All Carbon steel blades will patina through regular use and may rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.
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