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Santoku Japanese chef knives are designed to be thin knives that slice
though it requires more care and should never be used on bones or frozen food
The Sakai Takayuki 33-Layer Damascus Gyuto is the quintessential "workhorse" for the modern kitchen
Echizen knives have a long history
Sakai Takayuki Kengata Gyuto Homura Guren Aoniko / Blue Steel #2 225mm (8.9") Japanese Chef Knife Size:225 mm Santoku Japanese chef knives areIdeal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce. Gyuto (Chef's Knife) Blade Material: Kurouchi Finish Aoniko (Blue Steel #2) Carbon Steel clad in Iron Blade Length: 225mm (8. 9")* Edge Type: Double Bevel Handle: Japanese Style, Oak Weight: 218 g Blade Width: 54 mm Blade Thickness: 3 mm Handle Length: 137 mm
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