What the chef's knife is to European kitchens, the Santoku is to Japan and all of Asia. Its shape, weight, and edge are so versatile that it is used for chopping and mincing herbs, vegetables, and fruits, as well as for preparing fish and meat. The sharp blade of a Santoku allows for fine to paper-thin cuts, making it an indispensable tool in kitchens around the world.

The knife handle fits comfortably in your palm and is slightly curved to prevent slipping. The robust handle scales are joined with brass rivets and are seamlessly crafted.

The full bolster reliably protects your fingers while preparing and plating fresh dishes; it also facilitates agile and precise work through its balanced design.

As an extension of the blade, the tang gives the knife its stability. It also serves as a counterweight to the blade, ensuring a balanced feel.