Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3") Traditional Japanese do not leave sitting wet

do not leave sitting wet in a sink or on a wet cutting board

There are manufacturers which claim higher grits

and the fit and finish are excellent

As with all Sakai Takayuki knives

Sakai Takayuki Aonikou Blue-2 Carbon Steel Chef's Knife/Gyutou, 210mm (8.3") Traditional Japanese do not leave sitting wetSakai Takayuki Aonikou Blue 2 Carbon Steel Chef's Knife Gyutou, 210mm (8. 3") 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