Overview

In the Asian region, the Santoku is the ultimate all-purpose knife. Santoku, which comes from Japanese and roughly translates to "three uses," is excellent for cutting fish, meat, and vegetables. Compared to European chef's knives, the Santoku is ground thinner, making it lighter than European knives. This advantage is reflected in its sharpness. Due to the thinner grind, the knife is sharper, though this sharpness may wear down faster compared to thicker-ground blades. The Santoku features a straight edge, making chopping and swift cutting of foods a pleasure.

- Forged in a drop forge
- Ice-hardened
- Steel: DIN 1.4116 Chromium Vanadium Molybdenum Steel (X50CrMoV15)
- Polished surface (additional fine grinding that enhances corrosion resistance, a quality characteristic of knives made in Solingen)
- 57 Rockwell hardness
- Hand-sharpened, hand-polished edge for razor-sharpness
- Handle made from wild olive wood
- Made in Germany.