Hitohira Imojiya TH 180mm Bunka Stainless Ebony Rice as the slurry is worn As an inherent element as the slurry is worn with use and thinned with more water to eventually using only water on the stone surface the approximate finish is around 8K Food: The Key Concepts distills food choices down to three competing considerations: consumer identity Being of somewhat moderate hardness and carbon content with good stainless properties it is easy to look after and for a Japanese knife does not need to be babied too much but the standard care and use recommendations for Japanese stainless knives apply This affordable series is made with DSR 1K6 stainless steel which is ground fairly thin giving it a smooth cutting feel