Kotetsu 18cm Santoku By Yasuda Hamono (NY100)

The Kotetsu range of premium Japanese knives are sharp and made with durable steel with excellent construction and performance. A great place to start for any cook or chef.

This range is made from 17 layers of stainless Steel VG10 for the core and Damascus and Hammered pressed with a mirror polished surface finished. The handle is made from Walnut and Amber Ferrule

An alternative to the chef’s knife. Great for cutting, chopping and mincing vegetables. The blade has a straighter edge than a chef’s knife and has a blunted sheepsfoot-tip blade with a thinner spine. It can easily slice thin-boned and boneless meats, fish and vegetables.

The Seki-City, is a small town famous worldwide for its production of fine knives. Its history began 800 years ago, when Seki prospered as the land of Japanese swords. The superior quality of Seki swords were quickly recognised throughout Japan and Seki became known as a sword making centre. The techniques and skills of traditional Japanese sword making has been passed down and are still alive in today’s modern cutlery industry.