Chef Knife With Blood sandalwood Handle

1. High-quality steel: The blade is made of Japanese high-quality blue paper steel, which has high hardness and good toughness, providing excellent sharpness and durability.     The 15° edge of the knife can easily cope with various cutting tasks.
2. Japanese San Mai Aogami craftsmanship: Inheriting the traditional Japanese forging skills, combining blue paper steel with soft iron, combining hardness and softness, effectively preventing edge breakage and extending the service life of the knife.
3. Blood sandalwood handle design: The handle is made of blood sandalwood, with fine texture, comfortable grip, non-slip and wear-resistant, both beautiful and practical, and improves the texture and beauty of use.
4. Multi-functional use: Whether it is cutting vegetables, meat or fish, this knife can easily do it and is your reliable cutting tool. (Note: Not suitable for bones or frozen meat)