The santoku is a Japanese take on a Western chef knife. Santoku means “three virtues” in Japanese. This refers to the 3 cutting styles this knife is designed to perform: slicing, dicing, and mincing. The blade has a wide sheep’s foot profile with a flat edge that curves to the tip. This knife is much lighter, shorter and thinner than its Western counterpart.
The Kotetsu santoku is is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.