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.
This super sharp Japanese knife is made of ZA-18 steel. ZA-18 is a hard and very sharp Japanese stainless steel alloy (HRC 60-62). Beautiful layered damask patterns are drawn on the mirror-polished knife blade, and the handle is made of stabilized brown boxwood.