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Thinned by hand on the Kaiten Toshi (Japanese water wheel) and finished with a micro bevel for extreme sharpness. The thin san mai blade is constructed out of three layers: stainless on the outside and a core of the high end traditional Aogami super steel. Enjoy a high end carbon knife, with the maintanance of a stainless knife. The kurouchi finish gives the knife a dark and spooky character. The edge is super sharp and delicate cutting in the beginning is advised. The hammered tsuchime finish on this blade gives the knife its raw identity.
