Santoku knives are traditional Japanese kitchen knives that, as their name "Santoku" suggests, are inherently multipurpose, as they can be used for three purposes: cutting meat, fish, and vegetables . Their blades are typically 6.5 inches (165 mm) or 7 inches (180 mm) long and are sharpened on both sides (double-edged) . This makes the blade easy to handle and long-lasting. Santoku knives are widely used by professional chefs and home cooks alike due to their versatility and superior performance . Using this knife makes food preparation incredibly easy and enjoyable .

Gin No. 3 Steel (Gin 3 or Gingami No. 3) is a stainless carbon steel with 14% chromium added . Gin No. 3 is stainless steel, with a hardness equivalent to Shirogami No. 2 (Shirogami No. 2 carbon steel) while retaining the characteristics of Japanese carbon steel . While its edge retention is slightly inferior to Shirogami No. 2, its ease of sharpening, carbon steel properties, and stainless steel construction make it ideal for those seeking an easy-to- maintain Japanese carbon steel knife .

Zelkova Handle : Zelkova (Japanese Zelkova - Elm tree) is highly prized in Japan and is often used for furniture and is considered the perfect wood for making traditional drums. It is cultivated as an ornamental tree and is often used for bonsai. Zelkova wood has beautiful grain and is hard, heavy, and dense .

Pear-skin The Japanese word for "pear skin pattern" means "pearl skin pattern." It is a knife finishing technique characterized by a striking, elegant texture achieved by leaving the blade surface unfinished or by lightly hammering it. This finish imitates the skin of Asian pears. Unlike Kurouchi (black finish), Nashiji finish has a slight unevenness, making it smoother than Kurouchi. However, Nashiji finish is rougher than Satin finish . Nashiji finish gives the knife a pleasant feel when gripping it. Nashiji finish is intermediate between Kurouchi and Polished finish . It also tends to be more affordable.