The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.
There are 3 layers to the blade of the SN series the core is Aogami blue #2 the cladding is made with stainless steel. It has a Rockwell hardness of 61-63 HRC and has an unpolished fish to the blade called a Nashiji finish. The knife is a cross bread off sorts and has a very hard strong core but can be sharpened easily due to the stainless steel but not like a fully carbon knife.
The handles are made from walnut wood and are longer than most Japanese knife handles which is great for larger hands and grips. The handles are very light giving overall knife a slightly front heavy feel which I prefer which buying a knife. Overall this is perfect for anyone wanting to buy there first handmade Japanese knife and you are buying from someone who cares and puts back into the local community.