Santoku Japanese kitchen knife Daisuke Nishida Small Shirogami Bocote DN-11223BGA 12cm The VG10 kitchen knife's blade

The VG10 kitchen knife's blade core has undergone special tempering to produce edge retention that is significantly better than that of other comparable brands

Ginsan steel is also known as Ginsanko

The Damascus and distinctive hammered FUJIN texture of the blade surface create an image of a Japanese god thought to control the wind

heat-treated to 63–64 HRC

outstanding hardenability

Santoku Japanese kitchen knife Daisuke Nishida Small Shirogami Bocote DN-11223BGA 12cm The VG10 kitchen knife's bladeHandmade little Santoku knife DN 11223BGA by Daisuke Nishida . Shirogami carbon steel with an iron clad is used to make the 12 cm blade. Bocote wood makes up the handle of the Daisuke Nishida santoku. Dishwasher use is not permitted for this knife. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese knives is prohibited. Because they are