Made entirely in Japan! A completely handmade, one-of-a-kind, original creation! I was captivated by the black butcher knife and entered this world. Steel hardens into a blade when tempered, but I love the simple beauty of the unadorned black color that remains, and the excellent performance it suggests. This is a one-of-a-kind item, with a blade custom-made by a blacksmith who has been in the trade since the Edo period, finished by me, and a handle made by hand from water-resistant chestnut wood. Blade: Aogami No. 2 steel (core material), soft iron (side material). Handle: Octagonal roasted chestnut. Blade length: Approximately 240mm. Total length: Approximately 400mm. Blade width: Approximately 49mm. Blade thickness: Approximately 2.3mm. Weight: 207g. Steel becomes a tenacious and sharp blade edge through hammering, but some are manufactured without any hammering at all. Even knives that look the same can have various differences, such as inconsistent blade edge thickness, a bent blade, or a poorly attached handle. This knife is made with the utmost care in every process. Another feature is that it aims for the limit of sharpness. A blade is sharp when it is hard and thin. However, a hard and thin blade is prone to chipping. Therefore, the hardness is usually reduced or the blade is made slightly thicker. This blade is made by thoroughly hammering and forging the steel, and finishing the blade edge at an exquisite angle, creating a blade edge that is hard and thin to the limit. As a result, this knife achieves the best sharpness that lasts for a long time. It cuts quickly and cleanly, and the cut surface is beautiful, so the texture is good and delicious! Aogami No. 2 steel is used in professional knives, and it is hard, durable, and easy to sharpen. This is a knife that I confidently recommend to those looking for a genuine knife that can be used for decades. It cuts better than stainless steel knives, and its sharpness lasts longer. Sharpening is also easy, so the sharpness will not change even after many years of use. That's why Japanese chefs still only use steel knives. Although there is an image of being prone to rust, if you only take care to wipe off moisture, not much maintenance is required. You can enjoy delicious food quickly, cleanly, and with a good feeling. However, the sharpness over a long period of use is determined by sharpening. The fact that Aogami steel is very easy to sharpen is also a major advantage. Comes with a knife box and will be shipped by courier. Thank you very much. Immediate purchase is welcome! Comments are also welcome! Ships almost year-round! GEKKO (Moonlight) Production