This Santoku is the perfect cross between a chef's knife and a cleaver. It is agile enough to do everything a chef's knife can do, and beefy enough to do all of the tough work a cleaver would do.
There are countless advantages to this knife, but I won't go through them all. The most important things are that it has a fine point for more delicate work, and a wide blade that makes scooping food from your cutting board to your pan a delight.
Blade: 1084 Carbon Steel
Handle Material: Stabilized Maple Burl, Hammered Brass, Natural Micarta