Same blade shape as my other Santoku, but with a special concave grind behind the primary edge bevel, called an “S-Grind”. This creates a thinner, lighter blade that has reduced friction when cutting through thicker or harder foods. It also helps improve food release attributes on things like cucumber. Green and blue swirls of resin cast around a nice Mallee Burl make up the handle. Anchored by copper pins.

6.5” cutting edge, 6.5 ounces.