Product Info

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia. It's so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts.

• Hollow edge santoku knife
• Drop forged from a single piece of steel and tempered to an optimal hardness
• Specialised high carbon, stain resistant alloy ensures that the cutting edge of the knife is both razor sharp and easy to resharpen
• Knife blade is skilfully honed by hand to an incredibly sharp edge, the entire length of which can be sharpened due to the partial bolster
• Blade is ground thinner than usual, so there is less resistance when chopping and slicing
• Computer controlled grinding and polishing of the blade ensures that there is a perfect tapering from bolster to tip providing you with a knife with maximum strength, balance and heft
• Stainless steel triple rivets secure the slightly curved, weighted handle to the blade while maintaining its elegant appearance and superb ergonomic comfort
• Ideal for meat, fish, cabbage and lettuce heads, fresh fruit, veg and dry or semi-dry sausage