Santoku is a cross between a chef's 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.

The blade is made of three-layer steel with a strength of 60 (+/-1) HRC on the Rockwell scale. The middle layer is made of VG-10 steel with cobalt content. The outer layers are formed by a slightly softer chrome-containing stainless steel (13 chrome). The core of the three-layer knife is therefore very hard and retains its sharpness perfectly. However, the outer softer layers provide the necessary durability and elasticity. The handle of the knife is made of laminated composite material and firmly fixed with three rivets.

Tojiro DP series knives are known in many kitchens due to their durability, sharpness and affordable price.