A beautiful hammered 210mm kiritsuke blade with an Aogami Super core. The handle is made up of red sandalwood with a black pakkawood ferrule. This kiritsuke is similar to a large gyuto but with a K-tip for precision work.
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.