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The Santoku knife with scalloped blade is perfect for a broad range of uses: slicing, chopping, mincing of meat and vegetables.
Resulting from the fusion of a French Chef knife to prepare meat and vegetables, and a Japanese single bevel sashimi knife for the finest of slicing.
Like a traditional French Chef blade, but more advanced : thinner and sharper cutting edge and scallops for less cutting effort, but strong for the toughest chef work.
Traditional strong French chef blade for all regular heavy cutting work.
The Dai Sensei knife, first knife developed by De Buyer with master knife engineer Mark Henry, is a real work of engineering art in homage to centuries of Japanese blade mastery.
Between the small office knife and the chef knife, it is ideal for many small cutting tasks.