Here we have a lightly restored 170mm santoku I want to say shirogami but I'm unsure. It's got its original handle that's been polished up and finished with beeswax and orange oil to seal and treat the wood. The blade has a 50/50 bevel and it's been sharpened on a whetstone from 1000-3000 then finished on a leather strop.
This knife needs to be treated with love and care and should never be washed in a dishwasher or left in a sink.
After use wipe this knife clean with a soapy rag and hot water and then thoroughly dry it. If this knife is going to be hanging around for a long time in between uses, I would suggest putting some mineral oil on it for something to protect the steel
