It is a gem manufactured with an emphasis on the thinness of the blade, achieving a hardness of about 58°C with high-grade steel VG5 specifications. The eight-sided pattern is easy to handle in all dishes. The blade is hand-hammered, so the ingredients are cut off very well. The ripples of the three-layer structure determine the sharp sharpness. Chef knives, also known as beef knives, have a sharper and thinner cutting edge than Santoku knives, so they can cut large chunks of meat along the streaks. It is also suitable for cutting sashimi saku and thinly slicing ingredients such as roast beef and ham, using the long cutting edge. You can cut off the ingredients at once by sliding from the chin to the tip. It is a type of kitchen knife that is often used by culinary researchers and professional chefs, and is recommended for those who like to cook.