This exquisite line of carbon steel knives made by artisans in Seki City, the Japanese knife-making capital since the 13th century
Made using a carbon-steel formulation called 52100 for remarkable strength and unmatched edge retention
Carbon steel is the first metal formulated to hold the razor-sharp, consistent edge required by modern chefs
Heat-treated to a hardness of 61 Rockwell, so it comes sharp, stays sharp and is easy to maintain
Blade is sharpened to 15 on each side of the 50/50 edge with the traditional three-step hand-honed edge
Features a brass bolster for support
Comfortable micarta handle mirrors the shape of your palm
The full tang of the blade is tapered to Bobs precise specifications
Triple-riveted for strength and control
Signature brass decorative center pin is handcrafted by Bob himself
Over time the blade will develop the beautiful blue-gray patina prized by professional chefs as the signature of a favorite knife. This heirloom-quality knife is easy to care forjust keep it clean and dry for a lifetime of unparalleled performance
