§About this piece
The Santoku Knife borrows its profile from Japanese kitchens: a shorter, flatter blade with a rounded tip built for a rocking chop rather than a sweeping slice. Granton dimples along the sides release thin cucumber and potato slices instead of letting them cling to the steel.
Spec
Why we love it
01
7-inch AUS-8 Japanese steel blade with Granton (dimpled) edge
02
Flatter profile suited to a rock-chop motion for vegetables and fish
03
Lightweight pakkawood handle, about 30% lighter than the chef's knife
04
Hand wash only -- the thinner edge is more brittle in a dishwasher
05
