Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Petty-Kiritsuke Knife Ebony wood Handle Edosaki (Eel Knife) the Santoku blends the features

the Santoku blends the features of the Usuba (traditional vegetable knife) and the Gyuto (chef's knife)

along with expert craftsmanship

creating knives that seamlessly blend aesthetics and performance

delicate tasks required in Japanese cuisine

Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Petty-Kiritsuke Knife Ebony wood Handle Edosaki (Eel Knife) the Santoku blends the featuresThis petty kiritsuke knife features a Kurouchi finish on stainless steel cladding, blending traditional aesthetics with modern strength. Kurouchi, meaning "Black Forged," gives the blade its distinctive rustic look while adding protection against rust and wear. The blade's core is Blue Steel #2, hardened to 63 64 Rockwell. This steel keeps a sharp edge longer, so you can work efficiently with less sharpening. The petty kiritsuke's slender, angled tip