Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer Toishi / Whetstone When storing the blades in

When storing the blades in a humid environment you may need to apply the camellia oil more frequently to help fight rust

you can easily chop vegetables and slice sashimi

additional time and cost needed

a high-quality blade deserves proper storage

Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer Toishi / Whetstone When storing the blades inLooking for a great multipurpose kitchen knife? The Sakai Takayuki Kengata Japanese Santoku knife is super nimble and able to perform very delicate tasks with the Kengata tip! The VG 10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention. Ideal for: Chopping, slicing, dicing, and julienning. Useful on food types: Small to medium proteins, variety of vegetables including