Meaning cow sword, this design is the Japanese version of the chef's knife. You can use it for cutting and slicing meat, filleting, chopping vegetables. Compared to a santoku, the cutting edge is more curved towards the tip. The blade has three layers. It envelops the VG10 core with stainless steel from the sides as well as the spine of the knife. This is a warikomi construction. We use pakkawood for the new handle. It is long, light, and easy to grip. It becomes more round as you move your hand towards the blade. This makes it easy to find an ideal grip for all hand sizes. It's a series that will last for years. It's easy to maintain and sharpen. It will hold it's edge well and it will look fantastic in your kitchen. But most importantly, it will make cooking more fun. Information 3 layers blade with VG10 stainless steel core and stainless cladding Pakkawood handle Hardness HRC 60 Blade length: 180mm (7.08") Handle length: 115mm approx. (4.52")
