This particular example features a very special handle – ebony with striking variations of light and dark grain.
(The knife you receive is the exact one shown in the photos.)

Chef’s knife with a 244 mm blade, made in Seki by one of the city’s most well-regarded makers.

Weight: 198 g
Blade length (heel to tip): 244 mm
Blade height: 50 mm
Thickness: 2 mm
Core steel: Aogami Super (non-stainless)
Hardness: 63–64 HRC
Cladding: Stainless steel
Handle: Octagonal ebony.

The blade has a three-layer construction with Aogami Super carbon steel as the core and stainless steel cladding. The blades are relatively thin and come extremely sharp. The hard carbon steel helps the knife retain its edge for a long time, while corrosion resistance is also very good for Aogami Super—especially considering it is paired with stainless steel blade sides.

These delicate blades should, however, be treated with care, as they can be damaged if used on hard ingredients or particles.