Santoku Japanese kitchen knife Kunio Masutani VG-1 M-1361 17cm comes from the fact that

comes from the fact that Ajikiri or Ko-Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish

Professional chefs throughout the globe vouch for Staub's cast iron cookware because of its superior heat-distribution and cooking qualities

The Goko Hamono bunka knife has a 17-centimeter blade

Master blacksmith Kunio Ishikawa and his son hand-forge Kajibe knives

Knife with Nashiji finish

Santoku Japanese kitchen knife Kunio Masutani VG-1 M-1361 17cm comes from the fact thatKnife with Nashiji finish, Santoku style. This finish mimics the Asian pear's skin. 3 Layer VG 1 steel is used to make the hand forged blade. Mahogany wood is used to make the handle. It weighs 155 grams. Dishwasher use is prohibited.