Large Japanese styled high carbon chef's knife.
A very elegant, thin knife. Made for precise cutting. Blade is a 9 inch thin carbon steel, 1/16" thick. The 1095 steel is easy to sharpen, but must be kept clean and dry when not in use. Hardened to 60-62 HRC. Acidic foods will discolor the steel. After some use knife will have a nice patina. Handle is a nice Arizona ironwood, with a high quality synthetic ivory ferrule. The thin blade and hardness of the steel make it unsuitable for heavy cutting, such as bones. Price includes shipping.