This paring knife is made of Japanese high carbon steel with an increased hardness of up to 60 HRC. The blade is sharpened in the traditional Western way, on one side only, so that the blade remains relatively thin and easy to control, with a satin finish. This is particularly important for the curved cutting edge.
The blade is made of 33 layers of high carbon steel, a traditional Japanese construction method. The superior material, high quality steel, and unique construction process make this knife a true masterpiece that is better than any other knives in this price range. It has a beautiful pattern (“Tsuchime” in Japanese) created by hammering the blade.
The knife is made by experienced craftsmen at a very small and renowned knife making village in Sakai, Osaka, a city of knife craftsmen in Japan. It is a perfect everyday knife for a professional chef, or a kitchen knife for amateur chefs who value outstanding quality. It is perfect for trimming fat when making beef jerky.