Japanese Santoku Knife - Daimyo Series

Manufactured with ultra-premium 67-layered stainless Damascus steel at HRC 58-60 hardness, this 7 in. Santoku knife boasts unrivaled performance and incredible edge retention; the cobalt added steel outperforms AUS-10 steel in durability and is easier to sharpen, since cobalt enhances the other alloying elements.

The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at 8-12° double sided using the traditional 3-step Honbazuke method; cryogenically treated for incredible hardness, flexibility, and corrosion resistance. The hollow edge design makes sure food doesn’t stick to the blade.

The wide and slightly curved blade makes slicing through meat a breeze while alleviating fatigue and finger pains from long periods of slicing, perfectly blending control and comfort.

The meticulously constructed, triple-riveted G10 handle has gone through special treatment, making it extremely impervious to heat, cold, and moisture; features a mosaic pin.