This line of Ittetsu knives showcases traditional forging techniques at great prices.

SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. 

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish. 

HANDLE: Octagonal mono Walnut handle

LENGTH: 180mm in length

MAKER: Ittetsu

BEST FOR: Everything but bones and hard stuff!

SAUNDERS SAYS: "Wow these are real lookers with just the right amount of roughness around the edges.."

These knives are hand-forged so there may be slight variations in measurements and finishes.