High quality one piece X50CrMoV Steel Alloy, full tang construction.
Lightweight and less fatiguing for smaller hands.
Jimping on top of blade provides more grip & control.
Slim blade slices thick roasts and can make thin slices.
Triple riveted Wenge Wood handle performs even in wet conditions
Laser etched satin blade pattern
This blade shines for making thin slices in large cuts of brisket, rump roast, ribs, carving turkey and cutting large fruits & vegetables like squash and watermelon. Lightweight and low fatigue compared to other knives this large. A full 12" long, variable height blade makes for a versatile, must-have kitchen tool.
Syokami Lightweight 12" Japanese Brisket Blade w/Sheathe
Never put this or any other high performance cutting tool in a dishwasher. Hand wash only, using a mild detergent. Carefully wipe dry and apply light plant-based oil such as Flaxseed, to the entire blade and handle.
Even though X50CrMov is considered stainless steel, that doesn't mean that it will not stain or rust. Depending on their composition, knife blades have varying levels of resistance to rust and staining.
About Steel Knife Alloys
High performance steel is engineered to provide a balance of stainlessness, and an extremely sharp cutting edge. VG10 for example, accomplishes the difficult task of combining Iron, Chromium, Vanadium, Carbon, and other elements into a high-performance steel alloy.
- Pure Iron by itself is soft, brittle, rusts, and doesn't form a sharp edge.
- Chromium by itself is very hard to sharpen and doesn't make for a very good edge, but it has extremely high anti-corrosive properties (it won't rust).
- Carbon by itself is very brittle and rusts quickly but creates an extremely fine and sharp cutting edge. Some of the world's sharpest blades (like a surgeon's scalpel) are made from pure carbon (diamond).
- Vanadium is a common element in knives that contributes to tensile strength and toughness.
By taking iron and adding a percentage of Chromium (usually 12% or more), Carbon (.5% up to 1.5%), and Vanadium (usually around 12%) to Iron, you get a super steel alloy like VG10 that strongly exhibits the properties of each element.
Of course, there is much more to the knife steel making process than just the combination of elements, but this is the high-level premise of a quality knife blade.