Japanese Santoku - Wa Handle - Forged AEB-L Stainless Sheath:Knife + Black Leather Sheath My favourite wood to use

My favourite wood to use is Makassar Ebony

which allows for control when carving or doing detail work

Each option has been given a fine sanding and finished with food safe oil to keep the wood looking nice for many years

which is a moisture resistant synthetic material that holds up well against moisture

however this knife should not be submerged in water or anything like that as the wood may potentially soak up moisture causing cracking

Japanese Santoku - Wa Handle - Forged AEB-L Stainless Sheath:Knife + Black Leather Sheath My favourite wood to useA Santoku is a staple blade in any kitchen. This Japanese blade is roughly akin to a European chef knife, which makes it an excellent general purpose kitchen knife that excels at meat prep, hard or soft vegetables, and chopping herbs. My take on the traditional Santoku includes some features such as a stainless blade for low maintenance use, with a Wa style handle made from a variety of exotic and local woods. My Santoku features a wide profile with a