Masutani Kokuryu Ko-Santoku 130mm

Masutani kitchen knives are hand-forged in Echizen, Japan, and offer exceptional value.

The blades are 17-layer damascus-clad VG10 stainless steel.

The handles are partial-tang with riveted pakka wood scales. Partial-tang knives have a more neutral balance than wa-handle knives.

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.