Aogami #2 blue carbon steel takes a fine edge, holds it for a long time and sharpens more easily than stainless steel
Stainless steel cladding makes this knife easier to care for because only a small portion of the carbon steel core is exposed along the edge
Bead-blasted finish on the cladding enhances food release
Contoured full-tang riveted moisture-resistant micarta handle with a smooth transition to the blade is comfortable and more durable than wood
61-62 Rockwell Hardness; Hand-sharpened double-bevel 16 edge angle (each side)
Handcrafted in Seki, Japan with a limited lifetime warranty
Wash and dry by hand only. The area near the edge is carbon steel and will rust if not cared for properly. This area will darken and form a beautiful patina over time.

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