The TD Blue #2 line is a perfect blade to get a taste of carbon steel without the full maintenance headache, thanks to the stainless cladding that protects most of the surface area from rust, while you can enjoy the long edge life and sharpness of blue #2 carbon steel. 

We find this construction to be the best of both types of steel, and hope more people try out this amazing high-carbon steel!  (one must keep clean and dry the whole blade often to prevent it from rusting, and a benign discolouration/patina will form regardless). 

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Hitohira ひとひら (一片)
Producing Area: Sanjo-Niigata/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Stainless Clad
Handle: Padauk & Wenge Ferrule Octagonal
Total Length: 398mm
Edge Length: 242mm
Handle to Tip Length: 260mm
Blade Height: 50mm
Thickness: 3.8mm
Handle Length: 138mm
Weight: 215g
Hand Orientation: Ambidextrous