Well balanced, right-handed knife, mid-sized and a comfortable weight - the santoku is a superb choice for the cook who's looking for one knife to do many jobs.
The Santoku blade shape will be new to a lot of Westerners but once you've used it you'll see that it make a lot of sense. Santoku literally translates to "3 uses" (slicing, dicing and mincing) which makes it a perfect all round choice and an essential in any kitchen.
Please note this handle is right-handed, although many left-handed people find it just as comfortable to use.
At a glance
We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.
The technical bits
- Blade length 185 mm (Measurement of the cutting edge)
- Total length 322 mm (Blade + Handle)
- Blade width 2 mm (Measured where blade enters handle)
- Blade height 46 mm Heel to spine
- Total weight 133 grams
- Blade Material VG10 cutting edge, laminated in Stainless
- Hardness 60:61 HRC
- Style Japanese
- Handle Style Japanese
- Tang Style Half
- Type Santoku
Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.
What You Get
The knife comes in its own red presentation box with a green liner and the blade is protected by a clear plastic cover.
What is a Santoku knife?
Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.
You can read more about Santoku knives if we've got you interested in them.