10" San Mai blade with Hitachi Blue II carbon steel core
Blades feature a layer of bead blasted stainless steel on each side of the carbon steel core, making Narukami knives easier to maintain and enabling food to release more easily
The Hitachi Blue II carbon steel core is ground to a scalpel-sharp cutting edge, and offers excellent edge retention and toughness, and it's easy for home cooks and professional chef's to re-sharpen
Contoured black micarta scales are durable and won't harbor bacteria
This lightweight line of knives has beautiful thin blade geometries for outstanding cutting performance
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