Petty Japanese kitchen knife Yoshimi Kato Aogami super D-501 15cm Hitachi SLD steel is used

Hitachi SLD steel is used to make the blade

It boasts professional sharpness and is simple to maintain thanks to the use of VG10 as the core steel and 13-chrome stainless steel as the outer layer

This means that the blades will cut as effectively as possible

and cutting vegetables

These materials will all assist preserve and protect a knife's edge

Petty Japanese kitchen knife Yoshimi Kato Aogami super D-501 15cm Hitachi SLD steel is usedJapanese little blade. Hand forged in Takefu, Fukui prefecture, Japan by Yoshimi Kato, a certified traditional craftsman. Aogami carbon steel with a stainless steel clad makes up the blade. 150 mm is the length of the blade. Handle: wood of cherry. Never try to cut, strike, or chop frozen food or bones. The blade may fracture or chip. Wash by hand in warm water, then pat dry.