SHIROIRO Carbon Steel knife cuts better than stainless steel. and easy to resharpen. It is professional's favorite .
This is a three-layered knife.
Edge(core) is made of SHIROIRO Carbon Steel. integrated in Stainless Steel.
Shiroiro is Japanese traditional steel. Very sharp, but it is easy to rust.
Good maintenance is required after using.
Tsuba : This part is called Tsuba. There is no space between the blade
and the handle. So keep clean, and prevents corruption. High-class kitchen
knife always has Tsuba.
Knife Type: Santoku
Santoku means three virtues. Used for Meat, Fish and Vegetables.
It is the most popular kitchen knife in Japan.
The edge (Shiroiro carbon steel part 5mm) is easy to rust. Keep clean and
dry quickly after use.
Do not use for any frozen foods or bones.
Not recommend to clean in dishwasher.