Gold Model Santoku Knife Easy to use with a wooden handle. Purchased from a cutlery shop, it was given to me as a gift. It's old, but the quality seems good, so I'm putting it up for sale. - Blade Shape: Santoku knife - Handle Material: Wood The following is AI-generated information about Honwarikomi knives. Honwarikomi (本割込) knives have a three-layer structure: a hard "steel (hagane)" core in the center, sandwiched between softer "jigane" (base metal) such as soft iron or stainless steel on both sides. They are characterized by their incredible sharpness from the hard core material and their resistance to breaking and ease of sharpening due to the softer base metal. Main features and benefits of Honwarikomi knives: Exceptional sharpness and durability: The use of hard steel in the center provides a sharp cutting edge that lasts a long time. Durability and strength: The softer iron on the outside prevents the hard steel from breaking. Ease of sharpening: Because the outside is soft, you only need to sharpen the edge, making maintenance easy. Rust resistance (in the case of stainless steel): Even if the core material is steel, if the outside is stainless steel, maintenance is reduced. Structural points: Honwarikomi: Made using traditional methods, where a groove is carved into the base metal, the steel is sandwiched in, and then forged with a hammer. Rikizai (modern Warikomi): The current mainstream manufacturing method. Manufacturers use pre-laminated (rolled) materials with a three-layer structure and cut them into shape. Care and usage precautions: Ideal for cooking vegetables and meat, but cutting hard items (frozen food, bones, pumpkins, etc.) can cause the blade to chip. After use, it is necessary to remove dirt and thoroughly wipe off moisture before storing. The name is engraved, but it has been grayed out in the image. Thank you for looking. We look forward to your purchase if you understand that this is a home-stored item.