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 67-layer blade has a unique pattern. VG-10 steel with cobalt content is used as the steel core, which ensures excellent hardness (61 HRC) and the knife keeps its sharpness longer. Despite the rigidity of the core, damascus knives are extremely resistant to mechanical effects thanks to the layering.

Thanks to the ergonomic oval handle, Damascus 67 sits perfectly and balanced in the hand, and the owner of the knife has full control over the cooking process.

Damaskus 67 is the preferred tool of every professional or hobby chef.