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. Thanks to the wider blade, it is very convenient to lift chopped food from the cutting board to the pot with the help of santoku.

The blade is made of 37-layer damascus steel. The cutting core is VG-10 steel and has 18 layers of softer stainless steel on each side for protection. The sturdy and structural hood is made of linen mikarta and provides a firm grip and good control when cutting.

The word "Gai" in Japanese denotes a tread or armor. Inspired by the tread pattern of ancient warriors, Tojiro Gai knives are spaced, dependable and handsome.