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

Molybdenum stainless steels are a general class of Japanese steels that have a higher content of molybdenum than standard stainless steel knives. While all stainless steel knives have 10.5% or more chromium, not all have molybdenum. Molybdenum increases the corrosion resistance of stainless steel, making its use in kitchen knives particularly useful.

Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance.  Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the centre of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort.  Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.

Weight: 168g

Handle Material: Pakkawood

Handle Length: 115mm (4.5")

Blade Length: 164mm (6.4")

Blade Depth: 46mm

Thickness at spine: 1.8mm

Thickness at tip: 0.3mm

Cutting Edge: 50/50

Blade Material: Molybdenum alloy stainless steel

Hardness (Rockwell scale): 58-60

Layers: 1