HOCHO SANTOKU - European Style Anvil Cutters the carbon core of these

the carbon core of these knives is sandwiched between two layers of blue carbon steel that have been left with a rustic or nashiji (pear skin) finish

The pole (S) is the top extension pole for the 1-Ext pole saw

The blade is tempered to maintain a sharp edge

horticulture and grounds keeping industries

The curved blade generally cuts faster than a straight by diving into the wood fibers quicker and more effectively

HOCHO SANTOKU - European Style Anvil Cutters the carbon core of theseThe TADAFUSA HOCHO SANTOKU is one of our most popular Japanese Chef knives due to its versatility and honesty. With the razor sharp edges you'll easily achieve super skinny slices of onions, tomatoes and other diced vegetables. Loved by chefs for its balance and flexibility, the Santoku is also great for peeling pumpkins as it flexes around curves for precision and control. The Santoku is a larger knife great for slicing, dicing, and chopping.