Masutani | VG10 Damascus | Kokuryu | Santoku 170mm | Blue Pakka ABS He was awarded 伝統工芸士

He was awarded 伝統工芸士

they require proper care to prevent rust and will “patina” after cutting highly acidic or alkaline foods

Japanese Gyuto’s generally have thinner blades than a western knife of the same size

in Takafu Knife Village under Hiroshi Kato

Masutani | VG10 Damascus | Kokuryu | Santoku 170mm | Blue Pakka ABS He was awarded 伝統工芸士Mr Masutani is a knifemaker based in Takafu, Echizen City, Fukui Prefecture. He is a 4th generation knife maker with over 30 years experience. He is well known as skilled sharpener and wants to provide great knives at a great price. His knives are light and thin, a great first Japanese knife or gift. Santoku Santoku translates to 3 virtues, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the