Tojiro Sirogami Santoku Knife 165mm F-701A

This series pursue the sharpness that is demanded as Japanese Kitchen Knives. And these are the masterpiece of Japanese kitchen knives which are achieved at a high level fusion of modern technology and the inheritance of tradition. If you become aware of the goodness of carbon steel and the feeling of size that is easy to maneuverability and double-edged finish the familiar, these are comfortable to use and not go back.

Yasuki Sirogami carbon steel which is hard and the sharpness maintain for a long time used by professionals in Japan.

If the entire blade is very hard, it is difficult to sharpen. If the edge is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side.

HIGH QUALITY COKING KNIFE
This is Japanese sandwiched familiar knife series for common house use made by real forged technology. It is finished for easy care with soft iron and sandwiched Yasuki Shirogami steel which hardness and abrasion resistance are superior level.

Note:

This is not rust resistance, please wipe after use. Japanese knives are made by craftsmen or machines, there are scratches. Almost Japanese knives are thin blade. Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.