Tojiro SG2 Powdered Steel Santoku 170 mm F-517As an upgrade from their the DP series, this Santoku is made of high carbon, high alloy SG2 steel core, heat treated to 63 HRC, and clad with 13 chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind edge ensures a sleek cutting performance. Overall, an excellent value for money choice for those who are looking for a step up from Tojiros popular DP series. Measurements 170 mm Weight 187 g

The VG10 steel is one of the best steels for kitchen knives due to its superior edge retention

soaking for 5 to 10 minutes will bring out its best performace

The Masamoto Shiro-ko Honyaki: for those looking for another level of craftsmanship and exclusiveness

providing a substantial feel during general slicing applications without compromising the finesse required for delicate protein work

While I am absoutely fine with the White 3 abura-honyaki

The Sakai Takayuki INOX Stainless Deba 180mm is a single bevel Japanese fish knife best fit for first-timers

The KS line has better fit and finished compared to the KK line

best fit for professional chefs and enthusiasts requiring traditional Japanese blade geometry

363 mm  Tip to Heel Length

The D-shaped ho wood handle with black buffalo horn ferrule is pre-installed for right-hand operation and provides a lightweight

Rounded choil and spine

while Atoma does not stick as much as other stones due to how its abrasive dots are aligned