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The ability of Japanese craftsmen to laminate different steels to each other produces superb knives. This classic Japanese kitchen knife has a particularly beautiful, lightly textured blade and an ebony composition handle. Exterior layers of stainless steel are forge-welded to a high-carbon steel core. The wavy line along the forge weld is known as the "hamon" and was one of the judgment points of traditional Japanese swords. The carbon steel central layer will hold a razor edge, but will discolor. The rest of the blade has the easy maintenance features of stainless steel. 10" long overall. Best sharpened on a 1000 grit water stone. (Do not use sharpening steels.)
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Classic Japanese Kitchen Knife
The ability of Japanese craftsmen to laminate different steels to each other produces superb knives. This classic Japanese kitchen knife has a particularly beautiful, lightly textured blade and an ebony composition handle. Exterior layers of stainless steel are forge-welded to a high-carbon steel core. The wavy line along the forge weld is known as the "hamon" and was one of the judgment points of traditional Japanese swords. The carbon steel central layer will hold a razor edge, but will discolor. The rest of the blade has the easy maintenance features of stainless steel. 10" long overall. Best sharpened on a 1000 grit water stone. (Do not use sharpening steels.)
