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 Ryusei line is a stunning fusion of artistry and performance, crafted for those who demand both precision and elegance in the kitchen. Forged from VG7 steel, renowned for its exceptional sharpness and edge retention, these blades are clad in stainless steel for added resilience and corrosion resistance. The blade’s migaki finish lends it a sleek, polished sheen, while the spine and choil are exquisitely mirror-polished for both beauty and unparalleled comfort during use.

Weight: 133g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 128mm (5")

Blade Length: 172mm (6.7")

Blade Depth: 49mm

Thickness at spine: 2.0mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Stainless/VG7

Hardness (Rockwell scale): 61 - 62