Sakai Takayuki Aonikou Blue Carbon Steel Santoku, 180mm (7") Moritaka Knives and the edge is very

and the edge is very sharp and precisely ground and finished

As with all quality knives

offering nice sharpening feedback while still being very hard so they resist dishing nicely

as the acid will react with the carbon steel and can cause intense staining

Sakai Takayuki Aonikou Blue Carbon Steel Santoku, 180mm (7") Moritaka Knives and the edge is veryIf you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! 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, and expertly finished, with excellent overall fit and finish. An excellent knife