Refined and simplified title: Yoshihiro VG-10 46-Layer Hammered Damascus Santoku Knife (7 Rosewood Handle)

Forged and hammered with 46 layers of steel in the renowned Damascus tradition, the VG-10 Hammered Damascus Series features a VG-10 core, making it a perennial bestseller that combines exceptional performance, captivating beauty, and extraordinary value.

The Santoku knife, a versatile and immensely popular all-purpose chef's knife originating from Japan, is one of the most coveted tools in a cook's arsenal today. The name "Santoku" translates to "three virtues," referring to the blade's shape, which seamlessly integrates aspects of the traditional vegetable knife (Usuba) and the Gyuto, making it a favorite among chefs and home cooks worldwide.

Crafted with meticulous attention to detail in Japan, this knife is complemented by a traditional Japanese Wa-style, handcrafted Octagonal Handle that is lightweight and ergonomically designed to mold seamlessly to the hand, ensuring a comfortable and efficient user experience. A protective wooden sheath, known as a Saya, is included to safeguard the blade and enhance the knife's appearance when not in use.

Preparing delectable meals begins with carefully selecting wholesome ingredients and utilizing the right tools, such as a high-quality chef's knife, to elevate even the simplest tasks into something extraordinary. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, this handcrafted knife, with its captivating beauty and exceptional functionality, can transform the most mundane culinary endeavors into something truly special.

The blade of this knife features a hammered texture, which not only eliminates friction but also prevents food from sticking to the surface, making it a versatile and efficient tool in the kitchen. Crafted from VG-10 stainless steel, the blade boasts a double-edged design and a Damascus grade, with a Rockwell Hardness (HRC) rating of 60, ensuring a remarkably sharp and durable edge.

Traditional Japanese knife-making values a keen, well-maintained edge, which requires dedicated attention and care. Proper sharpening and honing should be performed only with water whetstones. The knife should be hand-washed and dried immediately, especially when used with acidic ingredients. It is essential to avoid using the knife on hard objects, such as bones, nutshells, and frozen foods, to preserve the integrity of the blade.

This exceptional Santoku knife, proudly made in Japan, is a testament to the enduring craftsmanship and time-honored traditions of Japanese blade-making. Its versatility, performance, and timeless aesthetic make it a must-have addition to any discerning cook's kitchen arsenal.

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