The blade’s cutting edge is high carbon steel laminated to iron. The knives are finished with kurouchi, a technique of polishing only the cutting edge and leaving the rest black. Please make sure to clean and wipe the moisture off the blade after each use to prevent rusts on the knife. The handle for these sashimi knives are made of Japanese katsura. 3 different lengths from 210mm to 270mm are available. (Photo shows the 210mm) Camellia oil available for purchase separately and is recommended for maintenance.
Overall length: 13.5″-16.5″ depending on the size
Blade length: 8-1/4″”-10-1/2″ depending on size
Weight: 0.2lbs-0.3 depending on size
Blade material: High carbon steel core, laminated with soft iron
Blade bevel: One side