A stunning new knife from the master bladesmiths at the Sakai Takayuki Sanpou factory!
Made from White #2 (Shirogami) carbon steel, which is very pure and so extremely hard and able to take a ridiculously sharp edge. Rockwell hardness of approx. 62-63.
This is a superb example of a hand-made Japanese knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The beautiful wooden (wenge) handle and blade are very well made, and expertly finished, with excellent overall fit and finish.
But remember, this is a true carbon steel knife, NOT stainless, which means you need to use a bit extra care to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour somewhat (like a lodge pan or carbon steel crepe pan for example) -- this is normal, so forget about trying to keep a carbon steel knife super shiny. This knife is sharpened 50/50 and so is fine for right or left handed use. And remember, because it's a hard steel, it will naturally be more fragile and prone to cracking or chipping if you don't pay attention to your knife handling technique. Do not cut anything very hard like hard cheese, squash, bones, woody stems, etc., and only use a wooden or plastic cutting board.
I recommend this fine ceramic hone listed below under "related products" for regular everyday maintenance. Comes in a beautiful premium box.
Please note that the handle is a natural wood and so the exact character of the grain and tone/colour is unique with every knife.
Weight: approx. 195g