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