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the santoku is definitely a knife you'll be reaching for to do a wide range of prep jobs
We recommend thinking about using the honing rod in the same way as a polishing stone and combine it with a leather strop for the final steps in blade care
Which Hasegawa board should I choose
these stainless clad white #2 core knives would be a feature in any collection
The Yosimitu boning knife is for working in and around smaller proteins and fish
Sakai Takayuki VG10 Nashiji Santoku zdp-189 the santoku is definitely aThe Sakai Takayuki VG10 Nashiji Santoku brings the range's VG10 core, hardened to around 61 HRC in san mai construction, into one of the most versatile Japanese knife shapes. As a santoku, it handles slicing, dicing and chopping with ease, making it a natural everyday choice. Finished with a hand hammered nashiji texture and octagonal ebony handle.
