Description
The santoku earns its keep in smaller kitchens and smaller hands: a 170 mm blade that feels nimble where a 210 gyuto feels like commitment. The flatter profile suits push cutting – vegetables, boneless proteins, herbs – with a tall face that gives knuckles room and scoops what it slices.
The blade is brushed rather than polished, so it wears in gracefully, and the octagonal pale ash handle rolls naturally into a pinch grip. Hardened to HRC 58-62 typical and hand-finished on stones, it arrives sharper than most knives will ever be again – unless you keep it that way with five minutes on a stone each month.
