Traditional finish and western handle - possibly the most perfect combo. 

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.

STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. The steel has then been wrapped in stainless steel to further ease maintenance.

FINISH: Kurouchi and Tsuchime. Kurouchi is the forge blackening left on from the manufacturing process. This helps inhibit rust. Tsuchime is a hammered finish which helps with food release. 

HANDLE: Western handle.

LENGTH: 210mm or 240mm 

MAKER: Ohishi - Niigata City, Japan

BEST FOR:  A beautiful sleek black knife.