Koi Damascus Santoku

With cultural roots in buddhist ‘vegetable-centric’ principles, the expansion of western influence in post-war Japan necessitated a modernised knife that excelled in the three areas of home cooking; meat, fish and vegetables. In this way the Santoku can be understood as a vegetable-first knife, with added versatility in meat and seafood preparation. The knife is characterised by a flatter belly and sheep’s foot tip, where the spine curves downward to the cutting edge. This shape is designed to work in harmony by matching the blade length and height to the weight of its handle.

To learn a little bit more about this versatile knife, have a look through the blogs below. We will be adding to this section frequently, so make sure to check in from time to time to find handy tips, recipes and more...