The metal alloy in this knife consists of stainless steel enriched with molybdenum and vanadium, a blend that increases the hardness of the metal, its resistance, and its corrosion resistance.
Although traditionally Japanese knives are made from high carbon steel which requires daily care and attention, this new generation of Japanese metal and Tojiro's techniques create an exceptional combination of hardness and durability. Sharp blade and long-lasting edge, without demanding daily care. The ideal metal for taking your first step into the world of traditional Japanese knives, as well as for carefree everyday use.
Its hardness level is 56 (±1) HRC (a knife with a hardness above 56 HRC is considered good).