The Santoku knife shape is designed to be a cross-over between Western and Eastern knife geometries and translates roughly as "three uses". It is perfect for chopping vegetables, meat and fish and can be used with a rocking and rolling motion on the front of the blade or a vertical chopping action at the rear end of the blade. It's black pakka wood handle will be a familiar and comfortable shape to Western chefs.

The Tetsuhiro Santoku knife is made with VG10 stainless steel clad with a Damascus pattern stainless. It has a very fine blade and holds its edge beautifully. Unlike high carbon steel Japanese kitchen knives, this knife does not need to be dried off immediately after use as it will not rust. We recommend maintaining the edge of the blade with waterstones or diamond stones - view our ranges .

To ensure the longest possible life for your knife we recommend hand washing and drying after use, though the timeframe is not crucial. If you interested in the basic metallurgy of your blade, we have written up a guide to our stainless steel Japanese knives which can be read .

Dimensions:
Overall Length: 295mm
Blade Length: 170mm
Blade Thickness: <1.5mm
Blade Width at Heel: 46mm