Blade: Stainless damascus-clad VG-10
Rockwell Hardness ~62
Handle: Rosewood with ebony ferrule
Hiroshi Kato recently retired and passed the reigns to his son. These knives are hand-crafted by Yoshimi Kato and his team in the Takefu Knife Village.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. Stainless steel knives are good at resisting rust, but it is still best to wash and dry them by hand after use.
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