Santoku is a cross between a chef's knife (gyuto) and a chopping knife (nakiri). The tip of the blade, which is directed down from the center of the knife, makes it possible to find a more stable support and a larger cutting surface on the working surface. Well suited for cutting and shredding meat, fish, root and fruit. Santoku is a very popular common knife in Japanese homes. Thanks to the wider blade, it is very convenient to lift chopped food from the cutting board to the pot with the help of santoku.

The A-30 series knives are primarily intended for the experienced knife user, who prefers to hold the knife with a professional or pinch grip. The A-30 knives are characterized rather by the light weight and excellent balance inherent in Japanese knives, to which additional comfort is provided by the thoughtful design of the ergonomic handle. The knife steel is made of 3-layer steel and the cutting core is Japanese AUS-10 stainless steel (HRC 60). The knife is slightly sharpened, but at the same time rigid enough to ensure long-term blade resistance.

The handle is made of stabilized and vacuum-treated walnut wood.