A small santoku-type chef's knife with a 143 mm blade is suitable as a universal tool in the kitchen. The shape of the santoku blade is convenient, because the tip of the blade directed downwards from the center allows you to find more stable support on the work surface. It is very suitable for cutting, chopping and slicing meat, fish, vegetables and fruits.

Classic knives are characterized by a simple but smart design language and uncompromisingly high quality.

The blade is made of 33 layers of Damascus steel. The cutting core is durable VG-10 steel (HRC 60-61). In addition to the fact that the knife keeps its sharpness for a long time, it is also highly resistant to corrosion, wear and discoloration. The hammered or "tsuchime" finish is beautiful and ensures that the food separates from the blade faster and the cut remains clean.

The handle is made of black boxwood and decorated with a fine red bead. The handle has no rivets, the material is hygienic and withstands wear and tear well.