Damascus-clad Aogami Super
Rockwell Hardness ~63
Octagonal handle of American Cherry and Ebony Ferrule
Ikeda-san is one of the younger blacksmiths in Takefu, but his knives reflect the expert tutelage of Katsushige Anryu and Hiroshi Kato. These blades have a consistent taper making them excellent cutters.
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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