China
Powder steel and a published blade thickness
Two knives, both 18 cm (7.1 in), both naming a Japanese steel.
Japanese powder steel, a stated 2.2 mm (0.09 in) blade, slightly curved, with a laser-engraved pattern. Blade thickness is the figure that decides how a knife moves through food, and it is published almost nowhere else on this site.
10Cr15MoV at a stated HRC 62, five-layer laminated, with a stated 12° edge. That is three specifications where most santoku listings give one.
The boning knife’s pattern is described as laser-engraved. That is a finish, not a lamination — unlike the forged multi-layer construction stated on the santoku. Both are disclosed, which is the point.
The santoku, for the combination of named steel, stated hardness and stated edge angle.
18 cm (7.1 in) · Japanese powder steel · 2.2 mm (0.09 in) blade stated · slightly curved · laser-engraved pattern
An 18 cm (7.1 in) fish fillet knife in Japanese powder steel with a stated 2.2 mm (0.09 in) blade — the only thickness figure published in this hub.
Best for: Filleting whole fish, for someone who will keep it away from bones.
≈ $50
18 cm (7.1 in) blade · 10Cr15MoV Japanese steel · stated HRC 62 · 5-layer laminated · stated 12° edge
An 18 cm (7.1 in) santoku in 10Cr15MoV Japanese steel stated at HRC 62, with a five-layer laminated blade and a stated 12° edge — the hardest blade in this hub.
Best for: A cook who sharpens their own knives and will keep this one for vegetables and fish.
≈ $70
