The Kai santoku knife with a blade length of 19cm is the Japanese version of the Chef's knife. It is slightly shorter, thinner, and has a flat blade. It is ideal for meat, fish, and vegetables, less suitable for chopping herbs, but is the best choice for thin slices of vegetables. It features a large blade and surface that helps prevent food from sticking during cutting, while its curved tip aids in slicing. It is made from Damascus Steel, a material with a core of hard alloy steel and VG10 carbon, offering an extremely strong, sharp, and resistant blade, against oxidation and wear. The combination of metals keeps the blade sharp for a long time and particularly durable thanks to the materials that compose it.