What a beautiful Japanese knife. I love how sharp this blade is, it chops anything like it’s butter. With the 133 layers of MC66 steel, you get an exceptionally sharp knife, while also having a durable blade thanks to it being ice hardened. The black ash wood handles accents well with the blade aesthetic. These are some of the best Japanese knives on the market. The santoku knife is a nice in between size, smaller in length, but still a wide blade to chop through produce easily.