Masahiro Japanese Carbon Steel Santoku – High Carbon Professional Chef’s Santoku kiritsuke yanagi compared with PP(Polypropylene)

compared with PP(Polypropylene)

Handle Black Reinforced Composite Wood (Antibacterial) Definition of Blade Length :the length from top edge of the blade(tip) to the end

manufactured by BOHLER-UDDEHOLM and offer exceptional sharpness

INOX Gyuto(Chef's Knife) :180 mm/7

Masahiro Japanese Carbon Steel Santoku – High Carbon Professional Chef’s Santoku kiritsuke yanagi compared with PP(Polypropylene)This Masahiro Santoku is crafted from High Carbon Japanese Steel, a traditional blade steel known for its excellent sharpness, easy sharpening, and reliable cutting performance. It is widely used in professional kitchen environments where practical performance and affordability are important. The blade offers strong cutting ability and responds quickly to sharpening, making it suitable for chefs who prefer traditional carbon steel maintenance and