A versatile knife, for precise work on smaller items including herbs and smaller fruit and vegetables. Popular with those not confident with a larger knife.
Constructed with an Aogami Super cutting core and clad in stainless these knives come with a red sandalwood handle and black pakka wood ferrule.
Important information; Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. They must be dried after use and traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered. You can purchase rust erasers to clean the blades.