Very thick and strong and yet very sharp heavy duty traditional Japanese carbon steel deba fish butchering knife. Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this... amazing! A professional-grade tool for the working chef or serious enthusiast or collector. 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 may 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! Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty.