Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kirituke (all-purpose) knife. This is sort of a traditional Japanese version of the chef's knife... designed to be useful for more than just slicing or fish or vegetables as the other specialized traditional knife shapes. It's an interesting and potentially versatile alternative to a yanagiba. A professional-grade tool for the working chef or serious enthusiast or collector. Crafted with expert precision by hand by Japanese forge master Mr. Kenji Togashi and then finished by finishing/sharpening master Mr. Yukinori Oda. This is a great opportunity to get a REAL Japanese knife handmade by real Japanese master craftsmen -- these are NOT assembly-line factory made knives! Own a piece of history as this ancient art is slowly becoming lost to robots and factories and cheap/low-end assembly and materials. Features a very hard and high quality white-2 steel, real wooden handle, and a beautiful natural horn bolster.
Note: the colour of the horn bolster will likely vary from the photo... it's a natural material with variations from dark to light, and with varying levels of colours and patterns sometimes even within the same piece.
Again, this is CARBON steel, NOT stainless, so you must know how to care of it and keep it away from acidic foods that can stain or discolour it, and keep it away from excess humidity to avoid rusting. Of course it's for right-hand use only (sharpened only on the right side), and requires good maintenance and care for a lifetime or service. It's not rocket science to care for a knife, but a knife like this, like a high performance sports car, does require more care than your standard German stainless steel and plastic chef's knife!
Please consider using Tsubaki/Cammelia oil to protect the blade of your carbon steel knife.
NOTE: This knife is for RIGHT HAND USE ONLY.