What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts – it is therefore now indispensable in kitchens all around the world.

FEATURES:

Gourmet Fluted Santoku Knife, 17cm

Specifically developed to prepare sushi and sashimi but it can also be used to finely cut herbs or vegetables

The blade is enhanced with dimples making little air bubbles emerge so food does not stick to the blade

Ergonomically shaped handle for ultimate comfort

The knives are enhanced with the NSF mark and can therefore be used in the professional kitchen