Shizu Hamono Yamato Santoku Knife
The all-rounder (santoku) knife is the most used knife in the Japanese kitchen. The all-purpose design allows it to be used with vegetables and meat by both left-handed and right-handed cooks in the kitchen. Its no-slip laminated wood handle and hand-hammered blade designed reduces drag to make food less likely to stick when cutting. Made from three layers of steel where the exterior layer is forged from hard-to-rust steel then an inner core of Molybdenum Vanadium steel that adds to the strength of the knife so it keeps its sharp edge longer.
Yamato knives are made in Seki, Japan - one of Japan's oldest knife and sword making cities as craftsmen here have been making blades since the 13th Century.
Steel (hardness of 59 HRC +-1) and laminated Pakkawood.
Due to the hand-forged nature of this knife there may be slight variation in the blade.