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 use the santoku to lift chopped food from the cutting board into the pot.

The blade is made of AUS-8 steel. A 58 HRC blade keeps its sharpness long enough, while sharpening is less laborious and time-consuming than with blades over 60 HRC.

Made entirely of stainless steel and also meets the sanitary and hygiene requirements of professional kitchens. The knife has no welds, cracks, rivets or joints where bacteria and dirt can accumulate. Bamboo series knives can be washed in the dishwasher!

The design of the handle, inspired by the shape of the bamboo stem, ensures a firm and comfortable grip. Light-weight and well-balanced, Samura Bamboo series knives are probably the best choice for professional kitchens.