Sakai Takayuki Aonikou Blue Carbon Steel Chef Knife, 200mm (7.9") Sale & Clearance Items but of course you need

but of course you need to take a bit of extra care to keep it dry and clean (and of course NEVER put this -- or any knife -- in the dishwasher)

use the hone regularly and you'll keep the edge in good shape for a long time before you need to think about doing any serious re-sharpening or real grinding and refinishing of the edge

This is the smoothest many people will ever need to use

it's a natural material with variations from dark to light

Sakai Takayuki Aonikou Blue Carbon Steel Chef Knife, 200mm (7.9") Sale & Clearance Items but of course you needSakai Takayuki Aonikou Blue Carbon Steel Gyutou (Chef Knife), 200mm (7. 9") If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is a great option! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made,