“Santoku” means “three uses” or “three virtues” in Japanese. Our Damascus steel santoku knife is a true triple-threat. Some think “three uses” refers to how a santoku makes easy work of chopping, dicing, and mincing. Others think it’s because of the blade’s aptitude with meat, fish, and vegetables. Regardless, many cooks take such a shine to their santoku knife that they use it in place of a chef’s knife as their go-to. Powerful and versatile, it is astonishingly sharp but features a snub-nosed tip. It also has an ergonomically designed green Pakkawood handle featuring anti-moisture technology for added longevity. This knife is stunning to behold.

• Hybrid construction combines fundamental Japanese knife-making techniques with durable German engineering principles.
• Slice through hard vegetables and sinewy proteins alike; a santoku knife is a “go-to knife” best for most slicing and chopping.
• Forged blades comprise 67 layers of Japanese Damascus steel for a harder blade–a 60+ Rockwell rating.
• Meticulously hand-sharpened by craftspeople using the three-step Honbazuke method–a sharpening process that results in a super-sharp, 12-degree edge.
• Stunning green Pakkawood handle–infused with resin to increase resistance to cracking–is contoured for amazing comfort and grip.
• Steel bolster and full hybrid tang construction improve balance for a more controlled cut.

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