What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: 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 - it is therefore now indispensable in kitchens all around the world.
Can be used for Cabbage , Dry or semi-dry sausage , Fish , Fruit , Head of lettuce , Herbs , Meat , Vegetables
Handle material Resilient synthetic handle, riveted
Manufacturing method Forged
Product type Santoku
Type of use Chopping , Cutting , Mincing