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Check YouTube for examples of Japanese chefs preparing whole fish with a knife like this
with chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example)
except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge)
so forget about trying to keep a carbon steel knife super shiny
Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7") WC Check YouTube for examples ofSakai Takayuki Aonikou Blue 2 Carbon Steel Santoku, 180mm (7") If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly
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