Material: Yasuki Hagane(Yasuki Hagane steel has been produced in their plant in Shimane prefecture in Japan where the high quality iron sand has been produced for making traditional Japanese swords since ancient times.)
Caution: Kyoto Aritsugu kitchen knife is real steel for professional use, so it needs daily maintenance. Also, Japanese knives are made for right hand only, and maybe dangerous for left handed users.
Made in Kyoto, Japan.
Note: Kyoto Aritsugu is the original brand which makes each knife by hand. This is different from the Aritsugu store in Tsukiji, Tokyo. Originally, the Aritsugu in Tsukiji learned the techniques from the Kyoto Aritsugu, however, over the years, the Aritsugu in Tsukiji modified production techniques and now mass produces knives with machines.
Essential points for maintaining knives
Proper care:
1. Scour the blade with cleanser using a nylon sponge after use.
2. Scour the handle as well.
3. Wipe the blade and the handle with a dry towel and rest it for a while, allowing the knife to dry completely before returning it to its stand.
Sharpening:
The cutting quality of a steel knife is gradually lost as it is used. To maintain the sharpness of a knife, it must be cared for properly.
Using a whetstone to sharpen knives will restore them to their original cutting quality.
How to sharpen single edge knives:
To start, hold the cutting edge side of the blade at an angle to the whetstone and sharpen. Turn the blade over to the flat side and hold it flat on the whetstone.