at what angle should this knife be sharpened at? 15% 20%? Any help is appreciated

When sharpening, it is best to feel for the angle. It is typically around 15 degrees.

It comes in a fancy gold top and black bottom box (cardboard) and the blade in the box has a thin plastic sleeve for protection. I didn't wrap it. Just put a bow on it. It looked good! Bought one for myself too!

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🔪 Slice Like a Pro, Own the Kitchen Vibe!

ERGONOMIC WOODEN HANDLE - Comfort meets control for professional-level slicing every time.
AUTHENTIC JAPANESE QUALITY - Proudly made in Japan, blending tradition with modern design.
DISHWASHER SAFE CONVENIENCE - Easy cleanup without compromising blade integrity.
PRECISION CRAFTED 17 CM BLADE - Effortlessly slice sashimi and fish with razor-sharp accuracy.
TRIPLE LAYER STEEL CONSTRUCTION - Engineered for lasting sharpness and superior edge retention.

The Tokyo Design Studio Santoku Knife DP features a 17 cm triple-layer steel blade crafted in Japan, designed for precision slicing of fish and sashimi. Lightweight at 195 g with an ergonomic wooden handle, it combines traditional craftsmanship with modern durability, including dishwasher-safe convenience for the busy professional chef.

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