Core Benefits:
Right-Sized Blade:
The midsized 7-inch blade is shorter than the average chef’s knife, making it more agile for vegetable prep, though still long enough for slicing meats.
All-Purpose Edge:
The blade edge features a flat portion at the heel that transitions into a pronounced arc towards the tip, which gives the blade a natural feel whether slicing or rocking the blade back and forth to mince.
All-Purpose Edge:
The blade edge features a flat portion at the heel that transitions into a pronounced arc towards the tip, which gives the blade a natural feel whether slicing or rocking the blade back and forth to mince.
Curved Tip For Accurate Cuts:
The rounded sheepsfoot tip is an effective compromise between a squared-off cleaver and pointy, piercing tip of a chef’s knife. It provides a fine tip for detail work but is safer and more accurate than a pointed tip.
Fits All Hands:
The gently curved handle makes the knife comfortable for hands of all sizes and choking up close. There’s no pinching like there can be on a flat, heavy European-style bolster.
Safer, More Secure Lock-In Grip:
The long, ergonomic polymer handle is broad at the top and tapers toward the bottom for a secure grip. Slide back towards the butt for the leverage, or choke up tight for control.
Grippy Pattern:
The blade is embossed with a file pattern for a confident hold when using a pinch grip, the most secure way to grasp a knife.
Familiar Blade Height:
There’s no learning curve with mastering how to use the knife. At 2-inches tall at the spine, the santoku falls between a cleaver and a Western-style chef’s knife, making adaptation easy.
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