Condition: As new ,unused Age :2020+ Material: Ash wood, and High carbon steel Origin: Japan It is made of stainless steel Its handle is olive wood and steel bolsters are installed to increase the life and grip of handle . It is high carbon forged steel. steel: is a type of steel alloy that contains a higher percentage of chromium then carbon steel which gives stainless steel blades there corrosion resistance. Easy to maintain Not as brittle as carbon steel Wood handle: handle is attractive and comfortable to use Naturally non slip Kiritsuke knife : is a versatile knife 35 cm in length that can be used to perform some of the tasks usually done by the usuba. in some of the Japanese restaurants only the head chefs is allowed to use them rock chopping can be achieved by using the tip of the blade with a series of pull cuts or back slices it is used for slicing fish and cutting vegetables as well as for preparing other types of meat, slicing up some wagyu steak and carving roast Japanese knife is thinner , harder , sharper are the important trio oft attributes for an excellent kitchen knife. A Japanese knife has thinner , sharper bevels made of harder steel that keep there edge for longer. to constantly strive towards excellence is an age old Japanese philosophy that is so prevalent in Japanese culture Knife Maintenance: proper sharpening cleaning and storage are all important knife safety tips Clean your knife as soon as you are done using it to prevent cross contamination Wash your knives by hand rather than running them through the dish washer Regularly sharpen and hone your knives to keep the blade sharp Allow knives to air dry completely before storing them always wash the knives before using them as they are oiled to keep them rust free