Santoku Japanese kitchen knife Tojiro F-500 21cm Because the cutting edge is

Because the cutting edge is so narrow

120 mm is the length of the blade

A Japanese vegetable chopping knife is called a nakiri

this one has a thinner backside

Weight: 360 g

Santoku Japanese kitchen knife Tojiro F-500 21cm Because the cutting edge isThe Tojiro F 500, the best Santoku knife in Japan, with a 21 cm blade. The Japanese equivalent of a chef's knife is called a santoku. The handle of this santoku knife is composed of reinforced laminated material, just like a traditional kitchen knife. The grip is specifically made to encourage extended use without fatigue. VG10 is used to make the blade. VG10 has become the most favoured steel among professional chefs and food fans due to its