Sakai Takayuki VG10 Nashiji Santoku zdp-189 perfect for both home and

perfect for both home and professional use without breaking the bank

the edge performance and finish helps make those smooth

We recommend thinking about using the honing rod in the same way as a polishing stone and combine it with a leather strop for the final steps in blade care

these stainless clad white #2 core knives  would be a feature in any collection

The Yosimitu boning knife is for working in and around smaller proteins and fish

Sakai Takayuki VG10 Nashiji Santoku zdp-189 perfect for both home andThe Sakai Takayuki VG10 Nashiji Santoku brings the range's VG10 core, hardened to around 61 HRC in san mai construction, into one of the most versatile Japanese knife shapes. As a santoku, it handles slicing, dicing and chopping with ease, making it a natural everyday choice. Finished with a hand hammered nashiji texture and octagonal ebony handle.