Santoku Japanese kitchen knife Tojiro F-500 21cm The blade is a kiritsuke/bunka

The blade is a kiritsuke/bunka type with twin bevels

Because the cutting edge is so narrow

Japanese slicing knife with a 270 mm blade

Utilize grit #400 to adjust and restore the edge's angle and provide a durable sharpness

A Japanese vegetable chopping knife is called a nakiri

Santoku Japanese kitchen knife Tojiro F-500 21cm The blade is a kiritsuke/bunkaThe Tojiro F 500, the best Santoku knife in Japan, with a 21 cm blade. The Japanese equivalent of a chef's knife is called a santoku. The handle of this santoku knife is composed of reinforced laminated material, just like a traditional kitchen knife. The grip is specifically made to encourage extended use without fatigue. VG10 is used to make the blade. VG10 has become the most favoured steel among professional chefs and food fans due to its