Yoshihiro High Speed Steel HAP40 Santoku Multipurpose Chefs Knife with Ocean Blue Handle (7" (180mm))

Blade Material: High Speed HAP40 Stainless Steel / Edge Angle: Double Edged / Grade: High Speed / Handle Shape: Octagonal / Handle Material: Ocean Blue Handle / HRC: 64-65 / Knife Style: Japanese Santoku Multipurpose Knife / Stain Resistant: Yes / Saya Cover: Magnolia Saya Cover / Made in Japan

• Blade Material: High Speed HAP40 Stainless Steel / Edge Angle: Double Edged / Grade: High Speed / Handle Shape: Octagonal / Handle Material: Ocean Blue / HRC: 64-65 / Knife Style: Japanese Santoku Multipurpose Knife / Stain Resistant: Yes / Saya Cover: Magnolia Saya Cover / Made in Japan
• Our Yoshihiro High Speed Steel series beautifully brings together incredible sharpness, long lasting edge retention, stain resistance, and an ease of sharpening that outclasses many other knives currently on the market. The outstanding performance of the knife is the result of combining state-of-the-art metallurgy with the bountiful knowledge and skill of the master craftsmen.
• High Speed Steel is currently considered to be the most advanced stainless steel on the market for high-end kitchen knives. A particular significance is the high amount of Cobalt (8%) in the steel alloy which give it its high wear-resistance and durability. It makes it perfect for use in its original purpose of industrial machinery, but also excellent in high-end kitchen knives which require long lasting edge retention.
• The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife, Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.