The Santoku is the “go to, do everything” knife. It is named after the three things it does the best - slicing, dicing and mincing. Its breadth and width lends itself to vege preparation.
Traditionally these are made of carbon steel, which needs regular maintenance and oiling to prevent rust. However, many modern knives are carbon steel and stainless steel composite, these still need care to avoid surface rust. It is recommended that knives be wiped clean after use, not put into a dishwasher and dried carefully. Looked after in this fashion, these knives will provide many, many years of service.
Handles are square profiled Black Pakka Wood and are riveted to the Molybdenum Vanadium Stainless Steel blade.
PLEASE NOTE: Please keep it clean and dry to avoid rusting.