The best santoku I've ever used.

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[GrantHendrick]

This is a really great knife line. My honesuki from this new line is terrific.

[roospike]

Like the one shown there's a really fine line between santoku and bunka.
I normally very much dislike santoku knives as their standard design as well as short nakiri knives. One shouldn't have to work on the edge of a cutting board for it to work. If your knuckles are hitting the cutting board that's a worthless design imho.

[dalewhitehead]

So when you talk about the edge being thinner at the front and thicker at the back does that mean that the sharpening angle is different from front to back . I love the look of the Kaijin but am a very amateur
Sharpener just learning .

[SasaM]

Being that it's semi-stainless, is it difficult to maintain and keep the rust from forming?

[wolverinegnr]

Is the vs1 steel difficult to sharpen? Thanks

[grantsmith]

Nice video
I respect your production values.

Please learn to pronounce santoku correctly ( sarn ( very small pause ) toe koo
The three syllable are even in length and inflection
You pronounce san correctly when you introduced Musashi san.
Santoku is a Japanese word, after all.

I know no-one likes the random online pedant, but I see you are a fancy-man.
Don't let yourself down