Blade: Stainless damascus-clad SG2 powdered steel
Rockwell Hardness ~63
Handle: Rosewood with pakka wood 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. High Carbon steel chef knives can rust if not kept dry.
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