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The Aoniko Honyaki is made only of one type of steel
Looking for a Chef's knife but they all tend to be a little longer than you'd like
Ideal for: SlicingUseful on food types: Medium to large proteins
The Sakai Takayuki Kengata Santoku is super nimble and able to perform very delicate tasks with the Kengata tip
This ensures the 61 HRC edge stays sharp and the black finish remains pristine when stored in a drawer
Sakai Takayuki Santoku Knife 170mm (6.7") Damascus 33 Layer Intermediate Slicer The Aoniko Honyaki is madeLooking for a great multipurpose kitchen knife? The Sakai Takayuki Santoku is a great choice for anyone looking to get a kitchen knife to tackle almost any task! The VG 10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention. Ideal for: Chopping, slicing, dicing, and julienning. Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions,
