This knife is made from Japanese high carbon steel, which has a hardness up to 60 HRC. The traditional Western method of sharpening the blade is to only do one side. This ensures that the blade is thin and easy-to-control, while still maintaining a satin finish. This is especially important for the curved cutting edges.
This traditional Japanese construction method uses 33 layers of high-carbon steel to make the blade. This knife is a masterpiece, with its superior material and high-quality steel as well as the unique construction process, which makes it better than other knives in this price bracket. The blade is hammered to create a stunning pattern called “Tsuchime” (in Japanese).
This knife was made in Japan by skilled knife makers in Sakai (Osaka), a small village of knife-makers in Japan. This knife is ideal for professional chefs, as well as amateur chefs who appreciate exceptional quality.