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.

AS Steel 3-layer knives are engineered with a triple-layer construction that sandwiches a high-carbon steel core between two layers of stainless steel, combining the best of sharpness, durability, and corrosion resistance. The hardened core delivers exceptional edge retention and cutting precision, while the outer stainless layers provide strength and protection against rust and wear. This structure also allows for a finely tapered blade that slices smoothly and accurately, making it ideal for both professional chefs and home cooks. AS Steel’s 3-layer knives offer a perfect balance of performance, longevity, and craftsmanship.

Weight: 160g

Handle Material: Wa (Japanese) handle, octagon mono ebony

Handle Length: 133mm (5.2")

Blade Length: 182mm (7.1")

Blade Depth: 46mm

Thickness at spine: 2.1mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: Core super blue steel, stainless steel cladding

Hardness (Rockwell scale): 64 - 65