Santoku Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-104 16.5cm Knives from Seki Kanetsugu Miyabi

Knives from Seki Kanetsugu Miyabi Isshin come in branded packaging

with a 15 cm blade

Buffalo horn is used to make the ferrule

works especially well for portion preparation

and the sharpness is remarkably long-lasting

Santoku Japanese kitchen knife Ittetsu Hokiyama Hamono IWH-104 16.5cm Knives from Seki Kanetsugu MiyabiA 165 mm bladed santoku knife. Ginsan steel, sometimes referred to as Silver Steel, is used to make the blade. Hitachi Metals produced this stainless steel from Japan. Walnut wood is used to make the handle. You can put the Hokiyama Hamono santoku in the dishwasher. Both home cooks and professional chefs can use this multipurpose knife.