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.

Miki Hamono is a small but long-standing forge. It was founded in 1935. Miki Hamono is located in Miki, Hyogo Prefecture, one of the five most important forging regions in Japan. The knives are made using authentic forging methods and with the highest quality standards in mind, but despite this they are quite affordable knives.