Petty Japanese kitchen knife Yoshimi Kato Aogami super D-501 15cm It boasts professional sharpness and

It boasts professional sharpness and is simple to maintain thanks to the use of VG10 as the core steel and 13-chrome stainless steel as the outer layer

which evokes a thunderous "crack

Hitachi SLD steel is used to make the blade

brass forearm

Petty Japanese kitchen knife Yoshimi Kato Aogami super D-501 15cm It boasts professional sharpness andJapanese little blade. Hand forged in Takefu, Fukui prefecture, Japan by Yoshimi Kato, a certified traditional craftsman. Aogami carbon steel with a stainless steel clad makes up the blade. 150 mm is the length of the blade. Handle: wood of cherry. Never try to cut, strike, or chop frozen food or bones. The blade may fracture or chip. Wash by hand in warm water, then pat dry.