Sakai Takayuki Ko-Bunka Knife 135 mm (5.3") VG10-VG2 Coreless Damascus Ukiyo-e They design their knives with

They design their knives with high carbon steel such as Aogami Super (Blue Super Steel)

Deba Japanese kitchen knives are ideal professional thick and heavy single bevel blades designed to breakdown fish

Sharpening Maintenance: Ginsan steel is prized by professionals because it sharpens as easily as carbon steel

The blade features a hand-hammered Tsuchime finish

aggressive edge that is much easier to sharpen than common stainless steels

Sakai Takayuki Ko-Bunka Knife 135 mm (5.3") VG10-VG2 Coreless Damascus Ukiyo-e They design their knives withAre you ready to take on any culinary task with precision and ease? Look no further than the Sakai Takayuki Ko Bunka Knife! This lightweight and nimble knife is perfect for delicate tasks, thanks to its wide blade. Its VG 10 & VG 2 core with Damascus steel ensures durability and low maintenance, making it the perfect risk taker's choice for a stainless steel knife with excellent edge retention. Ideal for: Chopping, slicing, dicing, and julienning.