Hand-forged by Master Blacksmith Keyaki Shiro 3 collection.
A very thin layer of Shirogami Steel is sandwiched between soft iron steel on both sides. After final quenching, the blade achieves an outstanding 62:64 HRC hardness and the ultra-thin, light blade cuts like a surgeon’s scalpel whilst being extremely easy to re-sharpen. As the blade is constructed from traditional carbon steel it needs to be washed dried and oiled immediately to prevent excessive oxidization. Without this care, these blades will oxidize.
Note: These blades will oxidize 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.Honesuki: