The knife santoku by Tojiro with a blade length of 17cm, is the Japanese version of the Chef's knife. It is slightly shorter, thinner, and has a flat blade. It is ideal for meat, especially for cutting bones, fish, and vegetables. It is less suitable for finely chopping herbs, but it is the best choice for thin slices of vegetables. It has a large blade and a surface that helps prevent food from sticking during cutting, while the curved tip aids in slicing. It is made of Damascus Steel, a material with a core of hard alloy steel and VG10 carbon, providing an extremely strong, sharp, and durable blade, resistant to oxidation and wear. The combination of metals keeps the blade sharp for a long time and highly resistant thanks to the materials that make it up.