Some more premium Sanjo knives with a classic look and excellent blade detailing.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 1 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The difference between blue 1 and 2 is the amount of carbon present with 1 being the highest. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal ebony handle with black buffalo horn ferule.
