The santoku is a cross between a cooking knife (gyuto) and a chopping knife (nakiri). The tip of the blade, which is directed downwards from the center of the knife, allows you to find a more stable support on the work surface and a larger cutting surface. It is well suited for cutting and chopping meat, fish, vegetables and fruits. The santoku is a very popular general knife in Japanese homes Thanks to the wider blade, it is very convenient to lift chopped food from the cutting board to the pot.

The blade is made of high-quality Sus420J2 stainless steel, which provides good sharpness, durability and rust resistance at a very reasonable price for both home and professional use. The hardness of the blade is 56 HRC and the handles of the knives are made of magnolia wood.