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. Carbon steel chef knives can rust if not kept dry.
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