"Our handmade Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef's knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. It is ranked above Blue Steel #1 and is second to none in hardness and edge retention. It is sandwiched in between stainless steel in the traditional Warikomi style to add to its durability and ease of maintenance. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. The Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. "