A one off piece for us.
The Japanese chef's knife, initially used on meats only. However this style is a great all rounder for quick chopping of not only meats but vegetables, herbs and fish too. The shape of the blade resembles that more of a traditional western chefs knife. This handcrafted knife is made with an Aogami #2 steel core surrounded in rainbow Damascus constructed with stainless, copper and brass. The handle is made from black linen micarta and the blade is constructed from 16 layers of folded steel surrounding the cutting core.