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Completely made in Niimi Japan, sharpened and finished by Shosui Takeda. A core of aogami super, this type of steel is easy to maintain and excels in maintaining sharpness. Especially the forging is Shosui Takeda's specialty: thin, thinner and thinnest. Takeda forges his blade very thin, after which he no longer has to sharpen it. The blade is actually hollow forged and the cutting edge is sharpened out by hand.
NB:
These extremely light and thin knives are sharpened very thinly and are ideal for cutting vegetables, raw fish and for slicing meat. This is not an entry-level knife for the novice cook, but a knife for an advanced hobbyist or professional, who knows exactly how to handle this particularly constructed cutting surface. Absolutely no prying or chopping!
