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.

Made of single layer steel AUS-8 with molybdenum and vanadium content. The hardness of the steel is 58 HRC, the knife is characterized by durability and excellent mechanical properties. The so-called "stonewash" coating with a stylish matte dark gray coating ensures that food does not stick to the knife.

A hygienic metal bolster connects the blade to a comfortable G-10 fiberglass handle. The special structure of the handle ensures a firm grip and prevents slipping during operation.

The thoughtful geometry and balanced design of the MO-V series knives ensure ease of use even over a longer period of time.