This is a Wabocho (also called Santoku) I made. The steel I forged from very pure Aogami steel (Imported from Japan) and added a rare piece of stabilized Ambuyna burl wood to the handle. I ground the blade to leave a rustic look. The hard oxides left on the blade actually help prevent rust and the little air pockets allow food such as tomatoes to slide off easier. This knife is of course scalpel sharp and performs as well as it looks. If you would like me to make you one send me an email.
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