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 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea.