Made with Ginsan steel (Silver Paper #3) and Urushi (Traditional Japanese Lacuering) handle.
The blade is forged from Ginsan steel with stainless cladding and hardness is HRC 62+ /- 1.
It has clear shinogi line. The edge is very thin. The spine and Machi are mirror polished.
The handle is finished with beautiful urushi ‘Kijiro’.
‘Kijiro’ coating make the wood pattern beautiful by using pure urushi.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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