Translating as the “three virtues” or “three uses”, the traditional Japanese Santoku knife is made for slicing, dicing, and mincing. The santoku has a flat cutting edge and the handle is in line with the top edge of the blade with the end of the blade finished in a rounded curve called a sheep’s foot. Unlike the chef's knife or gyuto, the santoku doesn’t rock on the cutting surface, so it might take some practice to get used to the style.
The Kikuichi Warikomi Gold Santoku is a beautiful combination of Japanese VG10 steel with a carbon layer for strength and easier sharpening and finished in a polished oak handle.
VG10 Steel core with extra carbon layer
170mm Blade (6.7in.)
Made in Japan
Unit of measure
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