These kitchen knives are hand crafted by Yoshimi Kato and his team in the Takefu Knife Village.
Aogami Super carbon steel clad with iron
Rockwell Hardness ~64
Rosewood with ebony ferrule
Japanese kitchen knives are made of high carbon steel and must be kept dry. Japanese chef knives are brittle and are designed for cutting soft tissue foods. Carbon steel chef knives can rust if not kept dry. These high carbon steel knives are relatively thick making them durable cooking knives for vegetables and meats.
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