＜Gyu-Santoku Knife＞ A version of the santoku kitchen knife more suited for meat, modeled after the western chef's knife. The santoku knife is a multi-purpose knife commonly used in Japanese households. Pronounced santoku bōchō. 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. This version has a narrower tip, making it easier to work with meat.
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
