FUJIWARA TERUYASU AOGAMI SUPER KUROUCHI-TSUCHIME
The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmiths. The dark Kurouchi finishing is a hard work of art but leaves a highly performing, long-lasting, and beautiful knife in return.
Core: Aogami Super Steel, hardened to HRC64-65.
Cladding: Stainless steel
Blade: Distal tapered, which leads to a better balance of the knife.
Handle: Fine Ebony handle, which is premium quality and very dirt-resistant. Buffalo horn ferrule bolster. Optional: Cherry wood western handle, triple-riveted tang.