This is a usuba knife from Aritsugu, an established knife shop in Kyoto. I was previously the head chef at a Japanese restaurant, and this is a knife I used on the job. The frequency of use was low, so while there are minor scratches and scuffs from use, there is no critical damage such as blade chipping, and it can still be used actively. With Aritsugu's unique sharp edge, you can cut smoothly just by pushing. There is no box, but it comes with a saya (sheath), so you can store and carry it with peace of mind. Aritsugu knives have become difficult to obtain and their prices have risen in recent years, making them highly sought after even as used items. Recommended for cooking enthusiasts and professional chefs. [Product Details] ・Manufacturer: Aritsugu (Kyoto) ・Type: Nakiri knife (blue steel) ・Purpose: For vegetables ・Blade length: Approximately 19.5cm ・Accessories: With saya (no box)