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 high chromium content of the single-layer AUS-8 hammered steel ensures corrosion resistance and a hardness of 59 HRC on the Rockwell scale. Recommended sharpening angle 15 °.

The dimples on the surface of the hammered steel act as air pockets, which reduce the frictional resistance between the food and the blade when cutting.

The handle is made of boxwood impregnated with special resins, which is highly resistant to moisture, chemicals and odors.