It is a well-balanced kitchen knife with a brim made of high-grade steel. Each blade is finished by a cutlery craftsman in Seki City, Gifu Prefecture, and not only has a sharp sharpness, but also a sharp sharpness that lasts for a long time if you continue to sharpen it.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　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.