Blade Length: 240 mm
Steel: Shirogami #3
Handle: Magnolia
Ferrule: Water Buffalo Horn
HRC: 60-61
Bevel: Right
A good starter knife for those who want to get acquainted with traditional Japanese knives. It is easy to sharpen and is a great knife to learn how to sharpen on a whetstone.
Notes:
- After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly to prevent rust from forming.
- When cutting acidic ingredients (eg. rhubarb, onions, tomatoes), wipe or wash immediately after use.
- Because this knife is made of carbon steel, it will eventually develop a patina, or oxidation, that will eventually help with rust prevention. Be aware that this looks like discolouration.
- 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.