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The santoku, meaning ‘three virtues’, also called "bunka bocho", is a multi-purpose knife.

Prioritized for vegetables and fish. These are generally flatter than gyuto and have a less pointy tip. Because they are flatter, the wrist is in a more natural position and the shoulder does not need to be raised as high. These knives do not require as much room to cut, however, these knives are not used when doing Western cutting techniques that may require more room such as a gyuto knife would. These are the most popular knives in most Japanese homes. General size is 165 to 180 mm.

Feature of DP knife.

DP stands for a technology called the Decarburization Prevention method. This technology prevents metal from becoming soft due to the removal of carbon when being heated.

DP technology gives this petty knife hardness.  The hard blade keeps the knife sharper for longer, so you don't have to keep sharpening it. The hardness can however be a disadvantage when it comes to sharpening it, as it is more difficult and requires more skill.

VG-10 Steel

The blade features a 3-ply design consisting of a VG-10 super steel core encased in two layers of rigid and corrosion-resistant stainless steel. VG-10 is a super hard, sharp, and long-lasting alloy consisting of highly purified cobalt, molybdenum, and stainless steel.

 "VG10" is from Takefu steel Co., Japan and it is known as the world’s best quality steel for the knife, it is like “Hybrid” that VG 10 has got both good points, stainless steel and carbon steel. The sharp sharpness and a hard to be rusted.

Blade:  VG10 core. 7"/180mm
Handle: Mahogany