A Azumagata knife is basically a Nakiri on steroids and has a slight curve to the belly of the blade allowing a small amount of rocking when cutting vegetables. Like the Nakiri this is used for vegetables only and once used in your kitchen you will be hunting for and vegetables to cut up as it is a joy to use. They are thinner in the blade and mostly have double ground the single bevel comparison is the Usuba which is used in more traditional rotary cutting.
There are 3 layers to the blade of the SN series the core is Aogami blue #2 the cladding is made with stainless steel. It has a Rockwell hardness of 61-63 HRC and has an unpolished fish to the blade called a Nashiji finish. The knife is a cross bread off sorts and has a very hard strong core but can be sharpened easily due to the stainless steel but not like a fully carbon knife.
The handles are made from walnut wood and are longer than most Japanese knife handles which is great for larger hands and grips. The handles are very light giving overall knife a slightly front heavy feel which I prefer which buying a knife. Overall this is perfect for anyone wanting to buy there first handmade Japanese knife and you are buying from someone who cares and puts back into the local community.