Sakai Takayuki Knives has been cultivated through a long 600-year history by skilled craftsmen in Sakai.
The Byakko (White Tiger) blade is made to put soft kitchen knife iron on Yasuki's traditional Nihonko or Hagane --- Shiroko / White Paper No.1 Steel --- which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.
You can grind it to extreme sharpness, which it retains for a long time.
The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust.
Speaking to the Ebony Wood handle, the Japanese-Style Octagonal figure fits better comfortably to your hand.
The ebony wood tsuba equipped to the both top and bottom of handle represents high-quality and excellent durability, that means made for professional originally.