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. Well suited for cutting and chopping meat, fish, vegetables and fruits. Santoku is a very popular utility 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 to the pot.

This knife reflects the true essence of Japanese kitchen culture and the experience of old Japanese knife masters. Made of genuine Shirogami steel, i.e. white carbon steel, the hardness of the blade is 61 HRC, and when working, the most important advantage of Japanese knives - the ultimate sharpness - is clearly revealed. The knife has a traditional oak handle.

Due to the high carbon content, the stainless steel knife requires somewhat more maintenance, but this is compensated by the inspiration and joy of cooking.