130mm Masutani Kokuryu Ko-Santoku Yo Handle

Masutani kitchen knives are hand-made in Echizen, Japan, and offer exceptional value. Check them out @masutanihamono.

Location: Echizen, Japan

Line: Kokuryu

Construction: San mai

Edge Steel: VG-10

Cladding: Stainless Damascus

Finish: Tsuchime (hammered)

Edge Grind: 50/50 (Double Bevel)

Handle: Double-rivet half tang pakka wood

Weight: ~ grams

Blade Length: 130mm

Overall Length: ~mm

Thickness at Heel: ~

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.