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Both carbon steel and iron are prone to rust and need to be kept dry and clean at all times to prevent discoloration and oxidation
a Japanese chef's knife
Kiritsuke blades are undoubtedly the most recognizable in terms of profile
Pro chefs like Paul Bocuse love this cherry-red
Santoku Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-202 16.5cm Both carbon steel and ironMaster Katsuto Tanaka created the Santoku knife Matsubara Hamono. This knife is covered in stainless steel and is made of Aogami 2 steel. Walnut wood is used for the handle. Master blacksmith Katsuto Tanaka san, who began producing knives in 1982 at the age of 20, is the maker of the knives sold under the Matsubara Hamono brand. The tradition of knifemaking in the Matsubara area dates back to 1474, when Master Yukiyasu Naminohira relocated here to
