The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.

The Yu Kurosaki AS Kokusen Ei is a masterfully crafted Japanese kitchen knife that exemplifies both elegance and cutting performance. At its core is Aogami Super steel one of the finest high carbon steels used in Japanese blades renowned for its exceptional hardness, edge retention, and ability to take a razor-sharp edge. This premium core is clad in stainless steel for added corrosion resistance and features a polished kurouchi finish, which blends traditional rustic aesthetics with a refined, modern edge. The blade also showcases the distinctive “Kokusen Ei” hand hammered pattern, a dark, shimmering texture that reflects Kurosaki’s unique artistry. With its razor-thin grind, perfect balance, and striking visual appeal, this knife is a standout fusion of traditional technique and contemporary performance.

Weight: 133g

Handle Material: Octagonal walnut and black pakkawood ferrule 

Handle Length: 130mm (5")

Blade Length: 170mm (6.7")

Blade Depth: 46mm

Thickness at spine: 1.8mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Super blue steel (AS) core stainless steel cladding polished kurouchi finish

Hardness (Rockwell scale): 63 - 64