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.

This line has been named Yuki (snow) due to the frosty Nashiji finish, paired with the white magnolia handle. The splash of red pakka gives it a feeling of drama, Handmade with a hard Shirogami (white) carbon steel and clad in a softer stainless steel, the Yuki range are a customers favourite. You get the superior edge retention, easy sharpening and a silky smooth cut of a carbon-steel blade, with only minor maintenance required on the edge of the knife.

Weight: 124g

Handle Material: Oval magnolia with red pakka wood bolster

Handle Length: 130mm (5.1")

Blade Length: 170mm (6.6")

Blade Depth: 46mm

Thickness at spine: 2.6mm

Thickness at tip: 0.4mm

Cutting Edge: Double 50/50

Blade Material: Stainless/white #2

Hardness (Rockwell scale): 61 - 63