Standard minimum is 10.5%Cr for passivation, but 13% is a generally agreed standard for normal use, and higher levels might be necessary depending on
Glad to hear you're happy with that Kochi suji. The profile looks nice in the photos on the site, a perfect curve for protein pull cuts.
What is the height at the heel?
Is this still available? Thanks
I recently got a Kaneshige Stainless Wa-Gyuto 210 as a gift, it goes for $100 or so. F&F were surprisingly good, nice handle