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• 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
• Extra tall 2-1/4" blade height allows for more knuckle clearance and versatility
• 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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