he 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.

Narihira-Saku is a genuine and simple Japanese knife. 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.