This knife is made of 66 layers of high carbon steel and hand polished to a museum quality finish in the product description. I just want to mostly talk about how well this Vg10 Santoku works in the kitchen.
Effortless dicing, slicing and chopping. The blade on this knife is so sharp it’s a joy to use. It’s also well balanced.
Unlike a more conventional shaped, Western “Chef’s Knife,” which is designed to rock-chop, a Santoku knife is designed to tap-chop. The thinness and sharpness of the blade allows it to work this way. You can get tissue thin cuts with this knife.