Past 62 HRC hardened steel delivers superior edge retention and sharpness
San Mai cladding increases blade toughness and longevity
Natural ebony and rosewood handle offers enhanced control and grip
Protective natural wood saya keeps the edge safe during storage
Summarized by Shop
"The perfect shape for chopping and slicing, which is about 90% of what I do with a knife."
The blade Japanese kitchens are built around. Flat profile means you cut straight down and the whole edge meets the board at once, which is faster and cleaner than rocking. An AUS-10 core hardened past 62 HRC takes a finer edge than almost anything