Traditional Santoku Knives

Japanchef knives are traditional Japan knives with black plastic three rivet handles. Very good quality inexpensive knives.

Chroma Haiku Damascus: 7 1/4" Santoku Knife HD05 A santoku knife is often called an Asian chef's knife. They have a straighter edge than a chef's knife, and a more rounded spine, particularly near the point. They are also generally lighter and thinner, allowing them to more easily chop vegetables.

Haiku Damascus knives made of V-Gold N0. 10 Stainless Steel V-Gold No 10 is a high carbon stainless steel with cobalt, manganese, molybdenum and vanadium added for
Durability. Haiku Damascus knives are 33 layers of stainless steel, only center layer acts as the cutting edge.
The layers of the Haiku Damascus knives are repeatedly folded together with different types of stainless steel forge welding until you have 16 thin alternating layers. These layers are forge welded to both sides of the V-Gold No 10 core.
Haiku Damascus knives do not have a bolster they have a full tang and the handles are made from Honoki Wood. The handle takes the shape of your hand after longtime use.
Handle and blade are joined with the “mekugi” bamboo pin inserted from the side.
This is the ancient process used for the Samurai sword.
Haiku Damascus knives are manufactured by Sumikama in Japan. Look for the sign of the Falcon for the Haiku quality. Special tempering is used and is a closely guarded secret.

Royale Elite combines a beautiful California walnut burl handle to a fine German stainless steel alloy blade. Walnut burl features a rich deep brown flared pattern and is prized for its hard, strong characteristic as a handle material. The blade is one piece of hot dropped hammer forged German high carbon stainless steel that has been hand crafted into a fine cutting instrument. This vintage style knife is one of a kind and sure to become a treasured family heirloom. The Messermeister Royal Elite 7" Kullenschliff Santoku, also known as a Japanese Chef's Knife, has a wide blade knife with an overall thinner spine and taper than a French or German style Chef's Knife. The thin taper (or blade thickness) is lengthened to give it maximum precision when slicing. The word Santoku translates as "3 good things," which means it is versatile like a Chef's Knife and cuts vegetables, fish and meat. The word Santoku translates as 3 good things," which means it is versatile like a Chef's Knife and cuts vegetables, fish and meat. One-piece, fully forged. Hand-polished 15 degree Elite" edge. Bolsterless edge. Cambered chef's knife blade. Extra-wide chef's knife blade. Ergonomic balance. California walnut burl handle. 100% Handcrafted in Solingen, Germany.

Messermeister Meridian Elite - 5" Kullenschliff Santoku Knife - E/3610-5K The taper (or blade thickness) is ground thinly and lengthened to give it maximum precision when slicing. The word Santoku translates as “3 good things,” which means it is versatile like a chef’s knife and cuts vegetables, fish and meat. Fully forged.

The Boker Damascus Black Kitchen Knife line combines traditionally Japanese handles made of black Plywood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Black is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Santoku is a Knife that is also becoming more and more popular in Europe. It is originally a Japanese blade form for a Utility Knife. Translated, his name means "The Three Virtues", it is equally suitable for meat, fish and vegetables. Thanks to the wide blade, the Santoku is particularly easy to handle.

Messermeister Mu Micarta - 6.1/2" Santoku Knife - MU-103 Also known as a Japanese Chef’s Knife, the Santoku is a wide blade knife with an overall thinner spine and taper than a French or German style Chef’s Knife. The thin taper (or blade thickness) is lengthened to give it maximum precision when slicing. The Santoku Knife is one of the worlds most popular knives.The spine runs parallel to the relatively flat cutting edge, which has a bolsterless heel and only curves near the tip to create a broad bladed knife similar in shape to a cleaver.
The word Santoku translates as “3 good things,” which means it is versatile like a chef’s knife and cuts vegetables, fish and meat.

Global is a Japanese brand of Kitchen Knives owned and manufactured by the Yoshikin factory of Japan, also known as the Yoshida Metal Industry Co. Ltd. Global knives were famous for their iconic design, new manufacturing methods and their cutting performance. The Yoshikin Factory, is owned by the Watanabe family and located in Tsubame, Japan.

Santoku knife with hollow ground/granton edge. The scalloped grooves on the sides of the blade edge helps with reducing friction and sticking of foods.

Features:

• UKON means "the union of the traditional and the new" in Japanese, reflecting the design language of the new knife, while retaining all the features that make a GLOBAL knife unique
• 10% sharper than previous collections
• Sleek, modern design with razor sharp edge that retains its edge longer than other premium knives
• Thicker blade for added strength
• CROMOVA 18 stainless steel, resistant to staining and chipping and easy to keep clean-
• Dimpled handle provides a comfortable, slip resistant grip

The Chroma Kasumi Titanium Coated 7" Santoku Cnife features a unique coating that prevents food from getting a metallic taste, preserving the genuine flavors you create. This handle can withstand 90 degree heat and the coated blade is more abrasion-resistant than steel, making it the ideal workhorse for your all-around kitchen tasks. Titanium finish comes in blue or gold.
The Kasumi Titanium line adds a flare of design to Chroma's legendary performance. The molybdenum vanadium steel blade is coated by a unique blue or gold titanium layer to help your knife last longer by preventing corrosion while the black polypropylene handle provides an ergonomic grip for superior control with every cut. With Kasumi, you get the quality expected from one of Japan's most famous lines, combining tradition and technology for the sharpest edge possible. Each blade is made in Seki City, Japan's capital for sword and knife making for over 780 years.

• Length: 15.5" Width: 2.25" Handle Height: 0.75"
• Blade length: 7"
• Weight: 0.55 lbs
• Hand Wash Recommended
• 10 Year Warranty

About Chroma
Founded in 1989, Chroma Cutlery sells handcrafted Japanese-style knives mostly made in small family-based operations in Japan. All Chroma blades are made from layered Japanese steel and hand-sharpened by a master blacksmith. Chroma is renowned for delivering premium knives with the best out-of-the-box sharpness in the world. All Chroma Cnife products come with a 10 Year Warranty, so you can rest assured your chroma knife is built to last.

A santoku is an Asian-inspired knife that many cooks today have added to their kitchen favorites. A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, some people even prefer it to a chef s knife. Slightly shorter than the standard chef's knife, the Shun Sora Santoku is light, agile, and very easy to maneuver. There's just enough belly curve to enable rocking cuts, which just adds to the Sora Santoku's versatility. The blade is extra-special because of the hollow-ground indentations on the side of the blade. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. If you ve had problems with sticking, try a hollow-ground blade. The Shun Sora Hollow-Ground Santoku is part of the exciting Shun Sora line that provides exceptional handcrafted Shun quality at an amazing price. Sora uses Shun's proprietary Composite Blade technology to bring together a VG10 san mai cutting edge with a Japanese 420J stainless steel upper. This technology puts high-performance material exactly where it's needed on the edge. The two blade sections are laser cut, then fit together like pieces of a jigsaw puzzle. Braze welding permanently joins them. The attractive wavy pattern at the joint is based on traditional Japanese sword hamon lines. While Sora's blade shapes and handle design are traditional Japanese, the textured PP/TPE polymer blend handle material provides a contemporary look, secure grip and balance, and is easy to maintain.

Professional or home cook, every cook is an individual. Every cook has certain tools that really work for him or her, becoming favorites. That s one of the reasons Shun makes so many different types of kitchen knives; so you can always find the ones that work best for you. The Shun Premier 5 -in. Santoku is a case in point. Smaller than our full-sized santoku, this one is an in-between size and weight that make it perfect for most medium-sized kitchen tasks. Slicing baby carrots, chopping shallots, cutting butter or chocolate all are perfect jobs for the Shun Premier 5 -in. Santoku. If you have smaller hands or simply prefer a lighter knife, this one is sure to become one of your favorite kitchen go-to knives. The Shun Premier 5 1/2-in. Santoku is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX super steel to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.

The Shun Premier 7-in. Santoku is a beautiful, Asian-inspired chef's knife. "Santoku" means "three virtues." Depending on who you ask, this relates either to the three types of food with which it works exceptionally well vegetables, poultry, and fish or to the three types of cuts at which it excels: slicing, dicing, and chopping. In truth, a santoku is a knife of many talents. Some cooks prefer a santoku to a chef s knife. Your choice depends on how the knife feels in your hand and how it works for you. We think you ll find that the Shun Premier 7-in. Santoku works beautifully and fits your hand like a glove. The slight belly curve enables the cook to rock the blade slightly and makes this santoku as easy to use as a chef's knife. It is especially well suited to a down-and-forward cutting motion (push cut) and many cooks swear by their santoku for top performance. The Shun Premier Santoku is part of the beautiful Shun Premier line, which calls to mind the hand-forged knives of ancient Japan. While each knife still takes at least 100 handcrafted steps to complete, the materials Shun uses are among the most advanced in the industry. Each blade has a cutting core of Shun's proprietary VG-MAX super steel to take and hold a precision edge. The layered Damascus cladding supports the core and provides additional stain resistance. Near the edge of the blade, where the steels meet, an undulating line is formed similar to the hamon formed when samurai swords are tempered using a traditional clay-baking technique. The hammered tsuchime finish acts like a series of hollow-ground cavities to reduce drag. The handles nestle comfortably in the hand, while the embossed end cap adds balance and beauty.

Haiku knives are tradition Japanese style knives. Handles are made from Honoki wood with meguki bamboo pin inserted from side of handle, just like the ancient process of the Samuri sword. Used by the winners of the 2005 and 2007 Bocuse d' Or in yon France.

Our traditional HERNE knife collection is made of the finest stainless steel with handles that are ergonomically-shaped for the perfect grip. This 18 cm Santoku knife is exceptionally strong and stylish.

Tamahagane knives are manufactured by Kataoka and Company in Niigata, Japan. The word tamahagane means precious steel. Historically, the word tamahagane has been known as a particular, very pure and high-quality steel produced using traditional Japanese techniques. Today, Kataoka uses Tamahagane as the brand name for the exceptional knives it makes from similar quality steels produced using modern techniques. With their unsurpassed sharpness and edge retention, these knives are definitely precious steel.

San Kyoto:

The SAN KYOTO Tamahagane knives feature 63-ply stainless steel construction. The core or middle layer is VG No. 5. The core layer is the cutting edge and is 61 degrees on the Rockwell scale for hardness. There are 31 layers of SUS410 stainless steel on each side of the middle layer. These 31 layers on each side create a beautiful damascus pattern which make the knives very distinctive. The outside layers are softer and more stain resistant than the cutting edge and actually protect the cutting edge.
The 63-ply stainless steel has an original thickness of 20 mm and is thinned by repeated rolling to a thickness of 2 mm. You might want to look at this rolling process as a modern forging technique. Also, this rolling process removes all the impurities in the steel leaving you with a very hard, very pure stainless steel. After the rolling processes, the V-G No. 5 cutting edge reaches a hardness of 58-60 degrees on the Rockwell scale and a final thickness of .65 mm. The outside layers each reach a thickness of .675 mm.
There are several different VG stainless steels. Kataoka selected V-G No. 5 stainless steel for the SAN KYOTO knives, because V-G No. 5 can be hardened as hard as any of the other V-G steels but has superior edge retention. Using scientific testing equipment (CATRA), Kataoka was able to show that their knives stayed sharper longer than knives made from other VG steels.
The edge on the SAN KYOTO knives is a minute, beveled edge. The angle of the edge is between 14 and 15 degrees. To appreciate the quality of the edge, you must first look at its incredible mirror polish and then try cutting with it. Kataoka has achieved the perfect balance between sharpness and strength with the SAN edge.
The SAN KYOTO knives are balanced with a stainless steel weight which attaches to the tang and is visible at the heel of the handle. Not only does this add to the beauty of the SAN KYOTO design, it also creates fantastic balance.
The SAN KYOTO uses a black Mikarta handle which is resin laminated with linen. The handle shape is distinctive yet classic. The tang is completely concealed so that it cannot be a source of discomfort. The handle fits very comfortably in the hand.

Our Boker Saga chef's knife series - handcrafted by our manufactory in Solingen - raises the bar and brings the topic of "cutting in the kitchen" to a new level. Our decades of experience in the outdoor knife world coupled with the ingenuity and creativity of Danish knifemaker Jesper Voxnes were incorporated into the concept and design of Saga in an effort to achieve a new level of performance in terms of ergonomics and cutting technology. The carefully orchestrated transfer of this joint know-how into the culinary field is proof that working with Boker Saga will be an entirely unique experience. The soft lines of the grips are made from indestructible black G10, which is equally impervious to temperature and moisture. The successful ergonomics already become apparent when the Boker Sage knife series is first handled: every curve, every bend in the line nestles itself into place on the hand, conveying absolute control and an exceptional cutting experience. The swallow-tail-shaped flare of the pommel on the larger models enhances grip security. Boker Saga owes its high strength to the full-tang design, which extends over the full length of the knife (in the same manner as on many hunting knives) from the blade tip to the pommel. The optimized cutting performance is not only guaranteed by the full flat grind of the blade with satin finish, but also by selecting 440C as the blade steel, which far surpasses the edge-holding and corrosion-resistance of conventional chef's knife steels. A special note is achieved by the large hollow rivets, the unmistakable mark of Jesper Voxnes.
The Santoku is a Knife that is also becoming more and more popular in Europe. It is originally a Japanese blade form for a Utility Knife. Translated, his name means "The Three Virtues", it is equally suitable for meat, fish and vegetables. Thanks to the wide blade, the Santoku is particularly easy to handle.

With an ergonomic design, the Global Classic Stainless Steel Hollow Ground Santoku Knife is ideal for cutting, chopping and mincing vegetables. It can easily slice thin-boned and boneless meats, fish and vegetables.

Features

• The blade is constructed of a single piece of steel, with a unique convex edge for unsurpassed performance.
• Made of hollow handles which are then filled with sand to achieve the desired weight and deliver the perfect balance.
• Perfectly balanced knives provide optimal control.
• The blade is made of the finest stainless steel called CROMOVA 18 (Chromium, Molybdenum and Vanadium), designed exclusively for GLOBAL.
• Ice tempered and hardened to Rockwell C56 - C58 degrees which holds the razor-sharp edge of the blade longer than any other steel.
• Ergonomic, stainless steel hygienic handles with signature dimple pattern offer a comfortable, slip-resistant grip.

The Boker Damascus Olive Kitchen Knife line combines traditionally Japanese handles made of Olive Wood with razor-sharp blades made of stainless Damascus with 37 layers of steel, characterized by a beautiful grain. The extremely high-impact core of the Damascus blade consists of the high-performance VG-10 steel. The noticeable sharpness when cutting is breathtaking and makes cooking an experience. The Japanese design of the knife handle with the matted stainless steel clamps gives the line its special character.
Top chefs are not the only ones who swear by Japanese kitchen knives: they are also popular with many ambitious amateur chefs. The advantages of the knives with Japanese handles and traditional construction of the blade with push tang and stainless steel ferrule are patently obvious, because they can cut delicate foods without squashing or bruising. When cutting herbs, for example, the fine cut hardly releases their oils. So, the aromatics are not lost and you can even avoid tears when cutting onions. The sense of sharpness during cutting is breathtaking and makes cooking a true experience.
The secret of this unusual sharpness lies in the material and its processing. The blade consists of 37 layers of Damascus steel. The stainless premium blade steel VG-10 used for the center layer is made in Japan and offers hardness, resilience and a homogeneous crystalline structure. In direct cooking performance comparison with a product made by an established Solingen kitchen knife manufacturer in accordance with DIN EN ISO 8442-5, the kitchen knife line Boker Damascus Olive is literally a cut above. The representative DIN test showed that the cutting performance of our knives was 68% better than that of the competitor's product. The knives also score points with their higher level of initial sharpness. Thus, constant sharpening is a thing of the past.
The Santoku is a Knife that is also becoming more and more popular in Europe. It is originally a Japanese blade form for a Utility Knife. Translated, his name means "The Three Virtues", it is equally suitable for meat, fish and vegetables. Thanks to the wide blade, the Santoku is particularly easy to handle.

Haiku knives are tradition Japanese style knives. Handles are made from Honoki wood with meguki bamboo pin inserted from side of handle, just like the ancient process of the Samuri sword. Used by the winners of the 2005 and 2007 Bocuse d' Or in yon France.

ProChef Keramic Damascus knives are made from high tech Zirconia blade, black in color. Keramica (Zro2) are second to only diamonds for hardness and will hold their edge muich longer then steel. Please do not attempt to sharpen yourself this knife must be sharpened by an experienced professional.Keramica is enviromentally friendly will not leave ametalic taste and has a non stick serface.

Chroma Haiku: 5 1/2" Santoku Knife H17 A santoku knife is often called an Asian chef's knife. They have a straighter edge than a chef's knife, and a more rounded spine, particularly near the point. They are also generally lighter and thinner, allowing them to more easily chop vegetables.
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.) Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU. Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks. HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.

Our Boker Saga chef's knife series - handcrafted by our manufactory in Solingen - raises the bar and brings the topic of "cutting in the kitchen" to a new level. Our decades of experience in the outdoor knife world coupled with the ingenuity and creativity of Danish knifemaker Jesper Voxnes were incorporated into the concept and design of Saga in an effort to achieve a new level of performance in terms of ergonomics and cutting technology. The carefully orchestrated transfer of this joint know-how into the culinary field is proof that working with Boker Saga will be an entirely unique experience. The softly swung grips are fabricated from exclusive grendadille wood. With its high hardness and density, grenadille wood is a fixture in the European wood instrument making field. The successful ergonomics already become apparent when the Boker Sage knife series is first handled: every curve, every bend in the line nestles itself into place on the hand, conveying absolute control and an exceptional cutting experience. The swallow-tail-shaped flare of the pommel on the larger models enhances grip security. Boker Saga owes its high strength to the full-tang design, which extends over the full length of the knife (in the same manner as on many hunting knives) from the blade tip to the pommel. The optimized cutting performance is not only guaranteed by the full flat grind of the blade with stonewash finish, but also by selecting 440C as the blade steel, which far surpasses the edge-holding and corrosion-resistance of conventional chef's knife steels. This surface finish is achieved in a specialized grinding process and is characterized by outstanding gliding properties through the cutting material, thus enhancing the already superior cutting performance. In addition, the micro-structure of the stonewash finish is extremely scratch-resistant, since these are typically visually absorbed by the texture. A special note is achieved by the large hollow rivets, the unmistakable mark of Jesper Voxnes.
The Santoku is a Knife that is also becoming more and more popular in Europe. It is originally a Japanese blade form for a Utility Knife. Translated, his name means "The Three Virtues", it is equally suitable for meat, fish and vegetables. Thanks to the wide blade, the Santoku is particularly easy to handle.

Also known as a Japanese Chef's Knife, the Messermeister Asian Precision 6-1/2-inch Dot Santoku Knife is a wide blade knife with an overall thinner spine and taper than a French or German style Chef's Knife. The word Santoku translates as "3 good things," which means it is versatile like a chef's knife and cuts vegetables, fish and meat. The dots on the left side of the knife reduce drag and prevent items from sticking to the blade.

Are you fed up with the traditional ordinary metal knives that do not work efficiently as per your expectations and looking for the one that is exceptional one?
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.

Quality Cutting Material The Kyo Japanese Forged Stainless Steel Santoku Knife comes equipped with three-layered structure that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
Very Convenient Handle - The Kyo Japanese Forged Stainless Steel Santoku Knife comes with 6.5-in / 16.5-cm While the Stainless Steel hollow Handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. This is made to symbolize and represent the essential beauty as well as functionality of knives. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand This work of art has all the splendor and good looks of classical knives from Japan.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Kyo blade is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness. Ideal for Japanese general-purpose kitchen knife. Also good starter knife

Features:

• Quality Cutting Material - The Kyo Japanese Forged Stainless Steel Chef's Knife comes equipped with three-layered structure that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
• Very Convenient Handle- The Kyo Japanese Forged Stainless Steel Chef's Knife comes with 7-in / 8-cm. While Stainless Steel hollow handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. This is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendor and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably
• Fantastic Finish - The amazing matte finish is applied once more after mirror polishing to provide a gently textured finish that matches the overall form of the knife. It is makes it very appealing.

Are you fed up with the traditional ordinary metal knives that do not work efficiently as per your expectations and looking for the one that is exceptional one?
Be assured that your search is over now. Here is the kind of knife you wanted to have in your kitchen.

Quality Cutting Material The Kyo Japanese Forged Stainless Steel Santoku Chef Knife comes equipped with three-layered structure that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
Very Convenient Handle - The Kyo Japanese Forged Stainless Steel Santoku Chef Knife comes with 7-in / 18-cm While the Stainless Steel hollow Handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. This is made to symbolize and represent the essential beauty as well as functionality of knives. This work of art has all the splendor and good looks of classical knives from Japan. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
Fantastic Finish - The amazing matte finish is similar to mirror polishing, by which knife get a soft lustrous appearance. It is makes it very appealing.
Fine Quality Blade - Kyo is a blade that uses the artisanal methods of the ever popular blacksmiths of Seki so as to attain a remarkably vivid sharpness. Ideal Japanese general-purpose kitchen knife. Also good starter knife.

Features:

• Quality Cutting Material- The Kyo Japanese Forged Stainless Steel Santoku Chef Knife comes equipped with three-layered structure that is resistant to rust, and is Carefully formed using the artisanal techniques of the famed blacksmiths of Seki to attain a lasting and vivid sharpness.
• Very Convenient Handle –The Kyo Japanese Forged Stainless Steel Santoku Chef Knife comes with 7-in / 18-cm While the Stainless Steel hollow Handle makes the knife light, assuring that your hand will not get tired even if cutting for long periods. The rounded shape handle is of unique style which fits extremely comfortably and snugly in hand.
• Fantastic Finish - The amazing matte finish is applied once more after mirror polishing to provide a gently textured finish that matches the overall form of the knife. It is makes it very appealing.

Top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance.More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by 100 layers of steel. MIYABI's innovative, ice-hardening process locks in the long-lasting sharpness of the CRYODUR blades. Beneath its beautiful exterior, the flower Damascus pattern provides added durability. The scalpel-like blade is complemented by an equally striking Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Faberge egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Handcrafted in Seki, Japan

• Authentic, thin Japanese blade comprised of premium G2 micro-carbide powder steel
• Hand-honed using a traditional, three-step Honbazuke method to a 9.5 to 12� edge
• CRYODUR blade, ice-hardened to Rockwell 63
• Blade consists of 101 layers of steel, resulting in a gorgeous floral Damascus pattern, with katana edge
• Ergonomic D-shape handle made from prized Japanese Karelian (Masur) Birch
• Rounded spine and heel and steel endcap with embossed logo
• Handcrafted in Seki, Japan
• Handwash only
• CHARACTERISTICS
• Color: brown
• Country of origin: Japan
• Substance: MC63
• Type of handle: concealed tang
• Type of edge: fine edge
• Edge finishing: Honbazuke edge
• Manufacturing method: welded
• Number of parts: 1
• Blade hardness (HRC): 63 HRC
• Colour handle: brown
• Substance handle: birch
• MEASUREMENTS
• Net weight: 1.8 lbs
• Length of product: 12.44 in
• Width of product: 0.91 in
• Height of product: 1.89 in
• Blade length: 7.09 in
• Handle length: 5.47 in
• Handle width: 0.91 in
• Blade width: 0.79 in
• Blade thickness: 0.79 in

The fine edge santoku - Japanese for "three virtues" - excels at three cutting techniques. Expertly mince garlic, slice cucumber, and dice onions with this Asian all-rounder. The MIYABI Black 5000MCD series is a true work of art. This series boasts blades of ultra-premium steel for unsurpassed sharpness. Exquisite Japanese craftsmanship merges with expert German engineering for the ultimate kitchen knives. The blades are constructed of micro-carbide powdered MC66 steel, which is ice-hardened to an impressive 66 on the Rockwell hardness scale. This results in an exceptionally sharp and long-lasting edge that is highly corrosion resistant. The authentic, thin, Japanese profile blades are wrapped in 132 additional layers of steel, resulting in a gorgeous flower Damascus pattern. Sharpening is done using the traditional, three-step Honbazuke method.

The handle of the Miyabi Black series is made from the prized Bigleaf maple and dyed a black ash color. The grain and color of the black ash contrasts beautifully with the Damascus pattern of the blade. The handle is crafted in a traditional "D" shape, with a rounded spine and heel, providing optimal ergonomics for fatigue-free cutting. Handcrafted in Seki, Japan.

• Authentic, thin, Japanese blade comprised of ultra-premium MC66 micro-carbide steel
• Blade consists of 133 layers of steel, resulting in a gorgeous floral Damascus pattern
• CRYODUR blade, ice-hardened to Rockwell 66
• Sharpened using a traditional, three-step Honbazuke method
• Ergonomic D-shaped handle made from stunning Blackleaf maple
• Steel endcap with embossed logo and handle mosaic pin
• Handcrafted in Seki, Japan
• Handwash only