The santoku is a cross between a cooking 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. It is well suited for cutting and chopping meat, fish, vegetables and fruits. The santoku is a very popular general 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 into the pot.

The blade is made of single layer AUS 8 steel. The addition of molybdenum and vanadium has resulted in a harder (HRC 58) blade that is highly resistant to corrosion and wear.

The dark anti-slip coating on the blade has an antibacterial protection function.

The handle is made of high-quality, durable and non-toxic ABS material and is firmly attached to the blade with three rivets.