JAPANESE KNIVES AND KNIFE SHARPENING
This knife has an asymmetrical Kanto style grind with a right hand bias. I am still researching the history of this knife.
Carbon steel knives are known for their sharpness, edge retention, and durability. They hold a sharp edge for a long time and are easy to sharpen and maintain. However, they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods.
This knife is made from carbon steel and will form rust if it is left wet after use.