Kengata Santoku Homura 195mm Use the Tsukiji Masamoto Rust

Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades

It is one of the hardest alloys used in the manufacturing of kitchen knives

and has an even more ductile blade than the G-type series

Core Steel: Inox

with one piece of high carbon steel

Kengata Santoku Homura 195mm Use the Tsukiji Masamoto RustTakayuki Sakai's high grade model that uses Yasugi Aogami No. 2, which is a sharp and durable prime high carbon steel. This is a Japanese style knife with a double edged blade that is the true value of Sakai cut knives that allow you to enjoy sharp sharpens. It is a work by Mr. Itsuo Don, a Sakai blacksmith who has inherited the secret technique for three generations Core Steel: Yasugi Aogami Blue No. 2 SteelHandle Type: Black tan octagonal ebony wood