源 昭忠 青一鋼 相出刃 165mm 黒檀　(口輪：黒水牛)柄

This is a Japanese chef's knife made by a workshop that preserves traditional blade-making techniques since 1872. It features a single-edged blade made of青一鋼with a hardness of HRC 63-64.

• The description claims that the knife should not be used on frozen food or bones to avoid chipping.