Endeavour

Santoku is the most utilized all-purpose knife in Japanese cuisine, particularly suited for both routine and precision work with vegetables and fruits. It also handles smaller pieces of fish and meat effortlessly. Santoku translates to "three uses," referring to the knife's versatility in handling meat, fish, and vegetables.
Steel: The knife is crafted from the finest Japanese VG10 steel. VG10 is developed and manufactured by Takefu Special Steel Co. in Echizen, Japan. The VG10 name is exclusive to products produced by Takefu Special Steel Co. in Japan. VG10 imparts strength and power to this knife due to its exceptional raw material.
Construction: The knife is hand-ground and polished to achieve ultimate sharpness. It is forged with 67 layers, 33 on each side of the core steel. The steel is hardened at over 1000°C and then cooled to below -180°C. This process ensures a hardness of 60-61 HRC and contributes to the knife's lightness, strength, and incredible sharpness.
Handle: The FSC-certified pakka wood makes a significant difference as it is resistant to heat and deformation. Pakka wood is water-resistant and ensures stable control over the knife. It consists of compressed wood fibers treated with resin. The handle is ergonomically designed for a comfortable grip.
Recommendations: We recommend hand-washing this knife, as it is made from the finest VG10 Japanese steel. Use a ceramic honing rod regularly to maintain sharpness. Proper storage and periodic oiling of the handle are also recommended.