Kikuichi Cutlery SANTOKU 17-LAYER DAMASCUS 17CM/6.5" tabletop-and-bar-bodum Although called a Swiss Classic

Although called a Swiss Classic "Bread Knife"

letting it sit for 10 minutes then wiping it off with a soft kitchen towel

25 x 7 inches

peels and cuts small fruit and vegetables

Kikuichi Cutlery SANTOKU 17-LAYER DAMASCUS 17CM/6.5" tabletop-and-bar-bodum Although called a Swiss ClassicMade from stainless steel, 17 layer VG10 core Damascus in a matte finish. Takefu special steel makes this material and Kikuichi turned it into special blades. The fine grind and a perfect feel makes the SUMI line like a laser in the kitchen. As pretty as it is sharp this will be your go to knife in no time. The Santoku is best used for versatile, all purpose cutting tasks like slicing, dicing, and chopping vegetables, fruits, and boneless meats and