The Kusakichi knives are made of high carbon steel cutting edge, laminated to hammered iron with a kurouchi finish. These knives are well known for their durability and long lasting cutting edge. They are also easy to sharpen. Please make sure to clean and wipe the moisture off the blade after each use to prevent rusts on the blade.
CAUTION: The Kusakichi handles arenotstabilizedand require conditioning/treatmentwith food grade mineral oil before use. With the handles conditioned, the wood will swell into the blade's tang, ensuring that it wont come off in use.
