Beautifully Hammer finished “Tsuchime” knives which have an extremely sharp Aogami-2(Blue steel#2) cutting core, clad-blade in stainless steel (SUS410 stainless steel) provides excellent edge retention, HRC 61-62 and are extremely easy to resharpen.
Aogami 2 is High Carbon steel with Tungsten therefore the exposed edge below the Hagane line will oxidise but is very enduring and easy to sharpen.
The Tsuchime finish also allows releasing from the blade far more easily than a smooth finish.
HANDLE: Pakka Plywood w/ Stainless steel bolster
These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section). These knives are very easy to sharpen on a KC100 Water Wheel, diamond steel or a 1000 grit whetstone.