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.