High-Carbon Japanese Steel Blade
The Augymer chef knife is made from high-carbon Japanese steel. This ensures that the blade will not only sharpen properly, but retain it’s edge over time as well.
Having a quality blade allows you to cut through food without worrying about the blade constantly becoming dull, or falling apart, possibly injuring the user. Lower quality blades can easily become damaged.
Due to the quality blade, you can easily sharpen this knife with a standard steel rod sharpening tool.
In addition to being made from high-carbon Japanese steel, the blade also features an intricate damascus design.
The steel blade is also corrosion resistant, however, blades such as this should be washed by hand and not thrown into a diswasher.