These traditional Japanese knives are handmade by Hideo Kitaoka. The master blacksmith learned his craft from his father at a young age and is now known for his traditional Japanese knives. He uses White Paper Steel for the core cutting layer. This high-purity carbon steel can be ground very finely and thus achieves excellent sharpness. The edged oval handle made of flamed chestnut wood is finished with a buffalo horn ferrule. The wooden surface is brushed after the burning process, which creates a slightly structured appearance and gives the handle a rustic charm. Blade with surface structure; the Funayuki and Yanagiba models feature the traditional Machi notch between blade and tang. This traditional design has its origin in the shape of Japanese swords. The knives are equipped with a hand guard at this point. Single bevel for right-handed use, not rustproof, double-layered, hardness 63 HRC.