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.

The Superior Series features thin blades ranging from 2.0 to 2.5mm, offering reduced wedging into cuts compared to the Original Series while maintaining a slightly stiffer feel. Crafted from our Superior steel, these knives undergo an additional processing step called sub-zero tempering, enhancing edge retention compared to our Original steel. Retaining the elevated handle, rounded tip, and hole in the blade from the Original series, these design elements are optimized for improved knuckle clearance, safety, and convenient hanging storage, respectively.

Weight: 155g

Handle Material: Pakkawood

Handle Length: 130mm (5.1")

Blade Length: 166mm (6.5")

Blade Depth: 47mm

Thickness at spine: 1.8mm

Thickness at tip: 0.57mm

Cutting Edge: 50/50

Blade Material: Molybdenum alloy stainless steel

Hardness (Rockwell scale): 58-60

Layers: 1