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HONYAKI TOKUSHUKOU BETTCHO MASAHISASAKU
These knives are made out of Hitachi Aogami (blue steel) which is stamped and hand-finished by some of Japan’s most experienced craftsmen. Many modern day chefs prefer the Aogami over the Shirogami (white carbon steel) due to its stain resistance and resistance to chipping. It does not hold as acute of an edge as Shirogami, but the added benefits of stain resistance and resistance to chipping are typically favored.

Handles are traditional Japanese magnoliawood with buffalo horn collars.

The knife is available either sharpened or unsharpened (Japanese chefs prefer to buy these knives unsharpened so that they can sharpen them themselves to the finest possible edge, but we are happy to sharpen them for you as well).· Each knife comes with a fitted wooden scabbard.

Each knife is made-to-order so expect about a 3-month waiting period.·