Santoku is a cross between a chef's 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.

The Shippu Black knife is exceptionally sharp and well balanced.

The double-bevel blade is made of 63-layer carbon steel. The core of the Damascus blade is stainless VG-10 steel with a hardness of 61 (+/-1) HRC. The layered damask steel is in turn coated with black oxide to bring out the wavy pattern.

The handle is made of dark chestnut and varnished for better water resistance and wear resistance.

The Shippu Black knife is perfect for both home and professional chefs and also as a gift.