Santoku is a cross between a chef's knife (gyuto) and a chopping knife (nakiri). The tip of the blade, which is directed down from the center of the knife, makes it possible to find a more stable support and a larger cutting surface on the working surface. Well suited for cutting and shredding meat, fish, root and fruit. Santoku is a very popular common knife in Japanese homes.

Sakai Takayuki is a well-known and recognized Japanese brand whose TUS series knives are perfect for the first contact with Japanese kitchen knives, thanks to the good ratio of quality and price. Knives of the TUS series will satisfy the needs of even the most demanding home user, demonstrating excellent cutting qualities.

The knives of the TUS series are characterized by light weight and good balance, which makes food processing playfully easy. The single-layer blade is made of Japanese steel AUS-8 (HRC 56-58). Thanks to its molybdenum content, the blade is essentially stainless, easy to maintain and easy to sharpen.