Yoshihiro VG-10 Damascus Santoku Chef's Knife (7 / 180mm)

The perfect knife for slicing, dicing, chopping, and mincing fruits, vegetables, boneless meats, and fish is the Santoku Chef's knife. To create delicious meals, it is essential to start with quality ingredients and use top-notch tools, such as a high-quality chef's knife, to elevate every dish. Our VG-10 Hammered Damascus Santoku Multipurpose Chef's Knife is crafted with 16 layers of steel in the Damascus tradition, featuring a VG-10 Core. This knife boasts a premium Western-style mahogany handle that extends to the full tang of the knife, providing a seamless and ergonomic grip that is NSF certified for commercial kitchens.

The hammered texture of the blade minimizes friction and prevents food from sticking, ensuring smooth and precise cuts every time. Each knife from Yoshihiro is meticulously handcrafted by master artisans, resulting in a unique and exquisite piece of art. Japanese knives should be sharpened and honed using high-quality Japanese water stones to maintain their sharpness and preserve the high-quality steel they are made of. For maintenance tips and professional Japanese knife sharpening services, visit our Yoshihiro Cutlery store.

The VG-10 Hammered Damascus Series, forged and hammered with 16 layers of steel in the Damascus tradition, is a bestseller known for its exceptional performance, beauty, and value. A must-have for every cook, the Japanese Santoku knife is incredibly versatile and popular among chefs worldwide. The name "Santoku" translates to "three virtues," representing its unique blend of the traditional vegetable knife, Usuba, and Gyuto, making it a favorite among culinary professionals.

Handcrafted in Japan, this knife features a premium Western-style handle that seamlessly connects to the full tang for optimal comfort and control. The hammered blade texture prevents food from sticking and ensures effortless cutting. With its masterful artistry, each Yoshihiro knife is one-of-a-kind, adding both beauty and functionality to your kitchen.

To ensure your knife maintains its sharp edge, it is crucial to sharpen and hone it with water whetstones regularly. Hand wash and dry immediately, especially after cutting acidic ingredients, and avoid using the knife on hard objects like bones, nutshells, or frozen foods. Elevate your culinary experience with a handcrafted Yoshihiro Santoku knife that is as exquisite as it is practical.

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