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For 600 years and counting, Sakai, Japan has perfected the art of traditional sword forging and craftsmanship. Made in Sakai, the Damascus Santoku follows in that tradition. This sharpest of blades is made up of 17 layers of Damascus steel, with a VG10 steel core—one of the best steels for kitchen knives due to its edge retention and stain resistance. Plus, the stag antler handle is crafted to slice and dice with the best of them. The result is a stunning work of craftsmanship that’s a gift-in-waiting for the Iron Chef of the family.
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