Japanese chef knife Santoku

The Japanese name "Santoku", which means "three virtues", already indicates the good properties of this knife for cutting meat, fish and vegetables - it is the universal kitchen knife in its homeland. A characteristic feature is the blunt upper edge that runs in line with the handle. The wide blade protrudes far below the handle. A carbon steel of the highest quality is used for the cutting edge: "Yasuk", the white steel. Forged in the knife forge of Master Nakagawa and sharpened by Master Nishida in Sakai.

For a Japanese chef, precise cutting technique has always been a natural part of cooking - Japanese knifemakers manufacture according to this standard. The result are knives that are unique in sharpness and handling. Where European knives consist of a steel all the time, Japanese knives are forged from a combination of soft iron (for the outer layers) and extremely hard (about 62-63 HRC), high-purity carbon steel (for the cutting edge).

We have selected two knives: a utility knife for meat, fish and vegetables with a sharpening on both sides. The second, the Deba, a really heavy knife with a very wide blade ground on one side, is traditionally used to cut meat or fish (freshly caught). With both knives you cut only on the wooden board, never on marble or glass.