Hatsukokoro Yauji Damascus Santoku Knife

This is a high-carbon Semi-Stainless steel chef knife designed to cut produce and boneless meats.

Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.

Cons: Fragile

Yoshihiro Yauji forges blades in Echizen, Japan.

The blades are damascus-clad semi-stainless Ginsan (silver 3) Japanese steel. 180mm.

Blades fitted to octagonal teak handles with buffalo horn ferrule by Hatsukokoro.

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

Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.