ORIGINS: Developed in Japan, the Santoku provides a more refined alternative to the traditional chef’s knife. Santoku, meaning ‘Three Virtues’ in Japanese, harkens to the blade’s multi-purpose use on meat, vegetables and fish.
DESIGN: The Santoku has a 7.09 inch (180 mm) blade, shorter than a typical chef knife, which allows for more precise control while slicing. The 1.85 inch (47 mm) blade height is also taller than normal, enhancing grip for a variety of hand sizes when chopping.
QUALITY: Our Santoku knives are machine forged for precision and hand-finished by master artisans who have been making blades in Seki, Japan since the Samurai age. This light, airy, agile blade is refined to a 15° cutting edge which allows for sharper, effortless cutting. The ergonomic handle is crafted from composite wood and riveted with nickel-chromium bolsters to enhance durability and prevent corrosion.
MULTI-PURPOSE: From novice to pros, right-handed or left-handed, big or small hands, the Santoku can be used in any kitchen. Can be used for mincing herbs, chopping onions or even butchering whole chickens.
