Michio Ishikawa Nakiri Chefs Knife Japanese Knife 135mm Shirogami Steel cutlery

About 360 years ago, it was told by swordsmith Tanno Gorobe in the era of the General Date Masamune. Nakaniida Traditional Blades is the same as how to make a sword.
Nakaniida Traditional Blades is a tradition technique to strengthen steel by [Karauchi] and to quench it.
It is doing 3 times of [Karauchi]. [Karauchi] is a proprietary technology of Nakaniida Traditional Blades.

[Usage Note]
This Japanese knife is made of iron and steel, which are the same as Japanese swords.
Typically, Japanese traditional kitchen knives sometimes get rusted due to those materials' nature.
Please wipe off the moisture, salt and oil completely after the use.
Please hone it when it gets rusted - by honing regularly, the quality lasts very long.
Though steel knives require a little more maintenance than stainless-steel knives, we are confident that the cutting performance of steel knives are superior.