Kashima RS-60 is one of our top sellers and a favourite pick for many chefs. The handle is nicely rounded and feels great and the balance point is just where you want it. The blade is a stainless mono steel hardened to 60 HRC. Its an easy steel to harpen, yet holds its edge well. We´d like to compare the steel to Sandvik 13C26 or the gingami steel from Hitachi, a good steel that caters to many different users. The geometri and grind is also noteworthy for this price point.