The 7” Santoku Knife (41527) is the Japanese equivalent of the Western chef’s knife. The sheep’s foot tip allows for a straighter blade that has less rocking motion than a chef’s knife. The granton edge makes the knife ideal for cutting thin slices of thin boned or boneless meats. The elegant rosewood handle is ergonomically designed to reduce wrist tension and triple riveted for durability. The Victorinox stamped blade is made from high-carbon stainless-steel that is conically ground length and crosswise. This results in a wider break point and an edge that is more resistant to fracturing while creating less friction when cutting. A unique tempering process creates an edge that can be continually re-sharpened for a lifetime of use.