Sakai Takayuki Santoku Knife 180mm (7.1") Damascus 17 Layer Cleaver Blade Thickness: 1 mm

Blade Thickness: 1 mm

Please note: Maximum blade size is 190 mm

The hammered black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method

Is VG10 steel better than standard stainless

This Honenuki is Kansai style designed for firm-textured white fish such as sea ​​bream or mackerel

Sakai Takayuki Santoku Knife 180mm (7.1") Damascus 17 Layer Cleaver Blade Thickness: 1 mmLooking for a great multipurpose kitchen knife? The Sakai Takayuki Japanese Santoku knife is a great choice for anyone looking to get a kitchen knife to tackle almost any task! The VG 10 core with 17 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention. Ideal for: Chopping, slicing, dicing, and julienning. Useful on food types: Small to medium proteins, variety of vegetables including