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 stainless molybdenum vanadium steel (MO-V). The material ensures rust resistance and a high level of hygiene and hardness on the Rockwell scale of 58 HRC.

The handle is made of durable POM material, i.e. polyoxymethylene. The knife is pleasant and comfortable to hold in your hand, and the surface of the material is waterproof and antimicrobial, which is why it is also suitable for use in environments with high hygiene requirements.

An incredibly sensible and affordable choice for anyone who wants a reliable cutting tool.