For Japanese cooks, a Santoku knife is the equivalent of the ”chef knife” for the Western cook. The word santoku means ”three virtues” and refers to the three types of cuts at which it excels – slicing, dicing, and chopping.

Our high-end Santoku knife is made with Swedish Sandvik 14C28N® martensitic blade steel and a stick tang construction. With superb overall steel characteristics and a HRC 60 hardness, this Swedish super steel is used to make some of the finest kitchen and sports knives in the world. The addition of nitrogen into the alloy in place of carbon leads to exceptional corrosion resistance.

The handle is made from Japanese pakkawood – an engineered composite made using thin layers of wood veneer assembled in layers under high pressure with an epoxy resin. When cured and machined, pakkawood has the visual appearance of solid wood but with the benefit of superb water resistance and stability.

The design of this unique piece of handcraft, combined with the mid-length blade, gives this Santoku knife the perfect balance when working with everything from meat to vegetables. If you’re going to buy one knife in your life – this is the one.

To keep your knives in the best possible condition, always use a wooden or plastic chopping board to prevent damage to the finely ground edge. Remember that even the hardest steel is no match for ceramic plates, stone countertops or glass worktop protectors.

Excellent edge performance
Very high hardness
Good corrosion resistance
Easy re-sharpening
Great blade stability