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.

Sakai Takayuki knife factory is located in Sakai, Japan, in Osaka's peripoint city. The company is one of the most well-known Japanese manufacturers of kitchen knives, the production of which today is exported to more than 30 countries. Sakai Takayuki extremely sharp and high-quality knives are used in many professional and home kitchens in Europe, USA, Australia and Asia. Takayuki knives are produced by Japanese masters, blacksmiths and knife sharpeners with long-term experience, who honor the 600-year-old traditions of forging Japanese blades. All knives are hand-sharpened, and their quality and cutting properties are uncompromising.