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 Takamura SG2 Red Handle series has earned an outstanding reputation among professional chefs and serious home cooks for delivering exceptional cutting performance at remarkable value. Handcrafted in Echizen, Japan, each knife features an SG2 (Super Gold 2) powder metallurgy stainless steel core, hardened to approximately 63 HRC. This premium steel offers extraordinary edge retention, excellent corrosion resistance, and the ability to take an incredibly fine, razor sharp edge. Combined with Takamura’s renowned ultra-thin “laser” blade geometry.

The signature red pakkawood handle has become an iconic feature of the Takamura range, pairing a bold appearance with exceptional durability and comfort. The full tang Western style construction provides excellent balance and a secure grip, making the knife feel agile and controlled during extended use. Finished with a clean satin (Migaki) polish, the Takamura SG2 Red Handle collection perfectly blends modern materials, traditional Japanese craftsmanship, and outstanding everyday performance, making it one of the most highly regarded stainless Japanese knife series available.

Weight: 144g

Handle Material: Western red pakka wood

Handle Length: 120mm (4.7")

Blade Length: 170mm (6.6")

Blade Depth: 47mm

Thickness at spine: 1.2mm

Thickness at tip: 0.1mm

Cutting Edge: Double 50/50

Blade Material: SG2 core with stainless steel cladding

Hardness (Rockwell scale): 62 - 63