What a Chef’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts – it is therefore now indispensable in kitchens all around the world.

Key Product Features

• Forged from one piece of specially tempered high carbon steel to ensure outstanding strength
• Extraordinary sharpness which is easy to maintain
• Special alloyed steel
• Seamless fit of the handle
• Triple-riveted handle shells, full tang handle