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Japanese carbon steel ensures the longest lasting edge possible for a Western-style knife while making them very easy to sharpen. These knives come with an edge that has been hand honed to perfect sharpness.
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, a diamond steel or a 1000 grit whetstone.