The name Santoku [三徳] means “three virtues” in Japanese, as its versatile blade is ideal for chopping vegetables and fruits, slicing through meats, and preparing fish. 100% handmade. Ultra-sharp Japanese 440C high-carbon stainless steel. Hidden full tang. Black pakkawood handle. HRC hardness: 59-60. Weight: 189g. Perfectly balanced. Stainless Steel. Wooden Saya (sheath or blade cover) included with each knife. Lifetime warranty. The Santoku's thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve its full flavor. The “Tsuchime” 槌目 (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade. Its 1.8 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve its full flavor. MAINTENANCE Do not cut on hard surfaces (metal, ceramic, marble) Use a wooden or soft plastic cutting board (NOT Bamboo: This hard material can damage the blades of your knife, especially when it is made up of softer steels. They can even dull the hardest Japanese knives; hence, are not commonly recommended to professionals. Bamboo fibers are also tough on the knife surface, making bamboo boards twice as likely to dull the sharpness of your knife with regular use) Do not cut bones or frozen foods Hand-wash and dry quickly after use Do not wash in dishwasher, do not soak, or leave in a wet sink