Kobe is a centre of excellence for Japanese knife production. This range is a superb example of the knife maker’s art. Twenty layers of carbon steel surround a cutting core of white carbon steel No.2 creating a fantastic double bevelled knife. These knives have a traditional magnolia wood handle combined with a black pakka wood ferrule. Rockwell hardness 60-61. This multi-layered, carbon steel preparation knife is the traditional vegetable knife in Japan. It is ideal on larger vegetables such as butternut squash. It also perfect for shredding lettuce and cabbage due to its deep rectangular blade. This knife if often mistaken for a meat cleaver due to its shape however it is still a knife and should be used in the same way. PLEASE NOTE Carbon steel is the material that all knives were originally made from. The reason that it was used is that it is easy to sharpen and achieves a very sharp edge. In recent years knives have mainly been made out of a single piece of stainless steel. This method of production is not the best way to make a knife but manufacturers favour this material as it is a simple construction and makes a shiny knife. Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. Carbon steel knives can be sharpened to a razor edge. They must be dried after use and periodically they will need cleaning with lemon juice and a light scouring pad. Traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered.