⇒PROFESSIONAL SANTOKU KNIFE: We've always insist on our faith that looking for a better knife, this sort of chef knives were born for professional chefs and cooks, suitable for cutting meat, vegetable and fish, it could be used in outdoor cooking, catering, cooking events, cooking competition, restaurant performance, impressing your guests with brilliant cutting technique is just far more than a knife but a life style, this knife is definitely a chefs collection you'll ever need.

⇒PREMIUM MATERIALS: Each kitchen knife is made of high quality 1.4116 German stainless steel, its hardness in HRC ( Rockwell Hardness Scale) can be up to 56 because of our vacuum heated treatment and cooling treatment. The super blade has extremely corrosion and rust resistance, long-lasting blade edge and excellent toughness.

⇒ERGONIC DESIGN PAKKAWOOD HANDLE: Pakkawood, also sold as Staminawood, Colorwood, Dymondwood and compreg, is an engineered wood/plastic composite material commonly used in knife handles and other objects that see rough wear. It can closely resemble conventional wood, or come in a range of bright colors. According to Jay Fisher, a professional knifemaker, this phenolic-impregnated wood is currently made primarily by Rutland Plywood Corp, and sold under the Dymondwood trademark. The ergonomic design of this chef knife handle can make your hands comfortable, well balanced, easy to grip and control, more effective in every kind of prep work like cutting, slicing...

⇒BLADE PERFORMANCE: Ultra sharp by traditional hand sharpened with three-step Honbazuke method (Honbazuke honing originates from traditional Japanese knife production, every chefs knife blade is sharpened and polished by hand in three stages in a complex process, 12-15° (best sharp angle）Per Side Sharp Blade for maximum sharpness and edge Retention that make sure precision cutting each time, even a freshman can cut like a master chef.