Blade Length: 180 mm
Steel: Ginsanko
Handle: Yew
Ferrule: Water Buffalo Horn
HRC: 60
Bevel: Right


This high-carbon stainless steel knife holds its edge very well, is easy to sharpen, and performs similar to knives made of shirogami.

Notes:

• After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly.
• Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
• Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.
• Remove plastic handle covering before first use.