＜Veg-Santoku Knife＞ A versatile kitchen knife. Pronounced santoku bōchō.
A multi-purpose knife commonly used in Japanese households. The blade is thin and can handle vegetables, meat, and fish—all with a single knife, hence the name "santoku" (three virtues). An evolved version of the bunka bōchō.
Japan’s Traditional Metalworking Town – Miki, Hyogo Craftsmanship passed down since Showa 10 (1935) “Traditional Sharpness” created by a long-established maker
＜VG10 Damascus＞ Made with stainless steel of the highest grade for knives (VG10), clad with stainless damascus steel (17 layers per side) and cold forged, boasting excellent sharpness. Resistant to rust and tough, with a unique layered pattern on the blade—no two knives are the same.
Blade Material: (Core) VG10 (Sides) Soft & Hard Stainless – Total 35-layer finish
