Santoku is a Japanese word literally meaning 'three ways' and is used to describe the three cutting tasks that the knife is designed to do; slicing, dicing and mincing. The shape of the knife makes it great for Western types of cooking because the blade is flat, deep and strong, which makes the knife brilliant for cutting up lots of heavy root vegetables, such as potatoes, parsnips and ginger.

 

Distinguished from the traditional Japanese-style single-sided Bunmei range, this knife showcases a double bevel design that makes it perfectly suited for Western cooking techniques. It is expertly crafted with a bamboo handle that provides exceptional slip resistance, ensuring a secure grip during use. Unlike a double bevel knife that pushes the food away from both sides while slicing, a single bevel knife pushes the food away from just one side. This type of knife is ideal for cutting delicate fish, seafood, meat, and vegetables, thanks to its finely sharpened edge achieved at an angle of 15 degrees.

• Bunmei 18cm Santoku
• Molybdenum/ Vanadium stainless steel blades
• Slip-resistant wooden handles
• Double bevel
• 15-degree angle
• Hand wash only
• Made in Japan


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