Made in Tosa on Shikoku island, a traditional vegetable knife with a thin double beveled rectangular blade; one of the older Japanese knife designs. The thin blade wedges very little during chopping and is ideal for vegetables which will be chopped rather than sliced. Blades vary in thickness from extremely thin to the average thickness of a santoku, the thinner the more precise but the more delicate.
This knife is hand forged with a iron jigane cladding for tensile strength (iron will not hold an edge but resists snapping) with a center hagane layer of a hard high carbon steel.
Handle is a unassuming Japanese magnolia with a nylon ferrule. Japanese magnolia or Ho wood is light but resists rot very nicely.
Wipe dry after use and keep this out of the dishwasher, this knife is not stainless and will rust if not treated right. It comes with a lacquer coating which can be removed if desired.