White Steel blade offers superior hardness and edge retention for precise vegetable cutting
Octagonal handle design provides enhanced grip and comfort during extended use
Hand-forged by skilled artisans for exceptional craftsmanship and quality
Corrosion-resistant finish minimizes rust formation after water rinsing
Suitable for professional chefs and home cooks alike
Summarized by Shop
This is a knife for cutting vegetables.
The core material is made of White paper No.2 Steel blade.
There is also a material called blue paper steel blade which is harder than white paper steel blade, but white paper steel blade is easier to handle when considering maintenance using a whetstone.