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during our first business trip to Japan
Steel Type: Blue Super Carbon
I have even seen a yakitori chef use scissors like these to trim the burnt edges from grilled food
but they still are on the more tough
and no other kitchen knives we know of use the same steel
Matsu 170mm Damascus Santoku Ikazuchi during our first business tripProduct Description Detailed Specs Measurements The Matsu Damascus line is a series made in the Seki region. This series features relatively thin (but not quite laser like) geometry in VG10 (a stainless steel at 60 61 HRC. These knives have nice convex grind from spine to edge and feature western handles made of micarta. While not the most tough and durable of the knives we carry, they are still on the tough and durable side of things, and will be
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