Masahiro Japanese Carbon Steel Santoku – High Carbon Professional Chef’s Santoku kiritsuke yanagi and prolonged soaking to maintain

and prolonged soaking to maintain stone quality

manufactured by BOHLER-UDDEHOLM and offer exceptional sharpness

*Blade Length of the Knife defines the Length from top edge of the blade to the end

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

10) high-grade Stainless Steel

Masahiro Japanese Carbon Steel Santoku – High Carbon Professional Chef’s Santoku kiritsuke yanagi and prolonged soaking to maintainThis 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