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White three-carbon steel provides a guarantee for good cutting performance
The steel is relatively hard to sharpen yet suits users familiar with high-carbon cutlery maintenance
continuing a tradition established in 1866 that formalised knife production in the Kanto region
Mcusta are made
providing adequate clearance for knuckles during vertical chopping tasks on cutting boards
Hatsukokoro Kumokage Blue 2 Kurouchi Damascus K-tip Sujihiki 250mm Black Chacate Handle Byakko White three-carbon steel provides aThe Hatsukokoro Kumokage Blue 2 Kurouchi Damascus K tip Sujihiki 250mm is a carbon steel slicer best fit for enthusiasts and collectors seeking an artistic blade with Aogami #2 performance. This knife features a 250mm double bevel edge ground from Hitachi Blue 2 steel, hardened to 61 63 HRC for improved toughness and edge retention through tungsten and chromium additions. The san mai construction comprises a reactive carbon core clad in soft iron
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