The santoku, whose name means 'three virtues' (vegetables, meat, fish), is a compact all-purpose knife built for push-cut work. At 180 mm, this format handles the full range of everyday kitchen tasks without the length of a gyuto. Its tall blade profile provides a generous working surface and good knuckle clearance, while the rounded tip naturally favors a direct, controlled cutting motion.
The wa-handle in magnolia (hōnoki) is light and dry to the touch, with a section that tapers toward the blade. Magnolia is a pale, fine-grained wood common on traditional Japanese wa-handles; it keeps the balance point forward, toward the blade.
Rinse and dry after each use. Avoid prolonged contact with moisture and never put in the dishwasher. Regular sharpening on water stones will keep the edge in good condition.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the edge.
