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Traditional Japanese cook's knife "Santoku" ground from both sides. The smith uses solely SK5 carbon steel with iron for this series, as it was used be his ancestors for centuries. The advantage is that the blade remains sharp for a very long time and can be relatively easily re-sharpened. And is especially sturdy.
The 2-3 layer-blade is of SK5 carbon steel with iron. The handle is of magnolia wood. The blade is not stainless.
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