Hand forged in Takefu, Japan by blacksmith Shiro Kamo with a stainless clad aogami super blade and an octagonal red ebony with pakka wood ferrule handle. Kamo-san has been involved with knife making from a young age and is a founding member of the Takefu Knife Village workshop which has grown to be an important knife-making center of Japan. 

Aogami super is famous for its edge duration. The addition of tungsten and vanadium to its alloy make for a toothy cutting feel as the edge begins to dull, aogami super holds its peak sharpness well but really gets its duration from its ability to cut well as it dulls. 

These are forged thin with a nice distal taper and ground with a thin edge for smooth cutting. Being tempered hard and ground thin care must be taken not to chip the blade hitting bones, twisting on the cutting board etc. 

This knife has a hard carbon steel core with iron cladding for added durability. The core of the blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.