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Best known for their sharp edges, Santoku knives are designed with a comfortable, well-balanced grip, for full blade use. Ideal for chopping, slicing, and dicing, Santokus often feature a "granton edge" (dimple pattern) on the blade to help release thin slices and sticky food after slicing.
Other commonly used Asian cutlery include, the deba (kitchen cleaver), the nakiri and usuba (Japanese vegetable knives), and the tako and yanagi (sashimi slicers).