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. Well suited for cutting and chopping meat, fish, vegetables and fruits. Santoku is a very popular utility 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 to the pot.

In addition to practicality and first-class quality, Tojiro Oboro is also dealing with handsome and unique knives in terms of design. The striped handles are inspired by the Japanese black and white ink painting technique, or suibokuga.

The blade features the well-known and recognized Tojiro DP technology. The cutting core of the three-layer blade is VG-10 stainless steel alloy (HRC 60-61). The protective outer sides of the cutting blade are made of 13-chrome stainless steel. The handle is made of linen micarta, which is durable and soft and comfortable in the hand.

Tojiro Oboro knives are suitable for both professional chefs and demanding home users.