- Blue Steel #2 (cutting edge) and Stainless Steel Lamination
- Kurouchi Finish
- Japanese Style Katsura Handle
- Blade Length: 165mm (6.5")
*It is important to make sure that you dry your high carbon steel knife thoroughly after washing. Any moisture left on the blade will cause it to rust, making the blade more susceptible to knicking or chipping.
|Suzuki-ya Nakiri by Tadafusa / Vegetable Knives|