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.

Sakai Takayuki Blue 2 Kurouchi, a rustic dark-sided blue kayak steel knives, is the benchmark for authentic Japanese cutting tools.

The ultimate break, first-class good grain resistance (HRC 61-62), octagonal traditional WA handle and a pleasantly effective blade profile make the Kurouchi series knives the best helper for both pros and demanding home cooks who can appreciate authentic Japanese quality.