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.

Made from 17-layer VG-10 Damascus steel, the knives are Shigeki Tanaka's most popular knives. With a rather thicker blade on the back, they are still thin and sharp like a razor on the cutting edge. Red laminated boxwood western-style handle.

Shigeki Tanaka is a blacksmith from Miki City, Hyogo, and one of the most famous knife makers of the younger generation in Japan. Tanaka san comes from a family of blacksmiths with a long tradition - his ancestors have held the same profession for 4 generations.

Tanaka san trained as a blacksmith under the skilled masters of Takefu Knife Village in Fukui Prefecture and then returned to Miki to open his own forge.

Tanaka san works dedicatedly with his small team and forges all his blades by hand. He has a good command of different materials and forges both stainless and carbon steel.