67-layer Japanese Damascus steel blade: Delivers superior hardness and edge retention for extended sharpness
12-degree Honbazuke heat-treated edge: Provides optimal cutting performance and flexibility
Double beveled blade edge: Ideal for cutting tough foods like turnips, squash, proteins, and bones
Ergonomic Pakkawood handle: Ensures a comfortable, secure grip during use
Full tang construction: Enhances strength and stability for heavy-duty tasks
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About This
67 layers of Damascus steel for a harder blade that stays sharper longer with an ergonomic Pakkawood handle for precision and control. Made utilizing the 3-step Honbazuke method – an advanced heat treatment to achieve a combination of hardness and flexibility that creates an exceptional 12-degree cutting edge.