This knife is fully handcrafted from forging to finishing. Minor scratches, forging marks, or scale remnants are normal and not considered defects. Due to free forging, slight variations in size or minor warping may occur.
Do not use a dishwasher or dryer. As a high-carbon steel knife, it may rust. Even with a kurouchi finish, proper drying and maintenance are required after each use.
Material Introduction:
⭕️Blue Steel #1 (Aogami #1): Features higher carbon content than Blue Steel #2, offering superior hardness, sharpness, and edge retention. As a high-carbon steel, it requires careful maintenance. Sharpening difficulty is high (A++), making it ideal for advanced users and professionals.
Knife Model Introduction:
⭕️Double-Bevel Yanagiba: Combines the long, slender profile of a traditional yanagiba with a double-bevel edge, making it suitable for both left- and right-handed users. Ideal for slicing sashimi and also effective as a sujihiki for meat trimming, offering excellent versatility and precision.