Our NSW Hammered Damascus knives are beautiful and functional. Thinner than German knives, it'll easily glide through foods. It has 46 exquisite layers of Nickel VG-10 Gold that create unique waves with hammered texture. These knives are easy to maintain and to sharpen. It also makes these knives Stain-Resistant. Handles are made of Natural Magnolia or Shitan Rosewood. The octagonal-type handle fits comfortably in your hands. Saya cover is included. These knives are one of our most popular collections.
Beginner to Professional use

Whetstone is recommended

The Santoku is a general-purpose chef knife. Used for cutting meat, fish, and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods.

The Petty is small chef knife that is convenient to use when working with small ingredients or delicate work.

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.

• Knife Type: Santoku Knife Blade Length: 7"
• Knife Type: Petty/Petite Knife Blade Length: 6"
• Steel Type: 46 layers Hammered Damascus VG-10
• Blade: Double-Edged (50/50) / Bolster: Double Redwood Bolster
• Hardness Rockwell C scale:60 / Handle Material: Octagonal Shitan Rosewood

Knife Type: Santoku Knife Blade Length: 7"Yoshihiro