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 45-layer knife with hammered surface treatment and Japanese wood handle is made of rust-resistant AUS-10 steel. The octagonal magnolia wooden natural handle sits firmly in your hand and ensures ease of use. The hardness of the grain core on the Rockwell scale is 60 HRC