A hybrid between Japanese craftsmanship and western feel.
The blade is made from the much revered SLD steel which is then laminated to a outer layer of stainless steel. Nakiri knives are usually used by Japanese chefs to accurately slice vegetables but they also serve well as an all rounder.
The hard wearing nature of the steel alongside a conventional western feel makes this knife the perfect introduction into the world of Japanese blades. That being said, try to avoid trying to cut through bones or putting it in the dishwasher.
Made at the Tadafusa Factory in Sanjo, Northern Japan.