Yamato Santoku Knife

This versatile excels at handling a wide range of ingredients, catering to both Japanese and Western culinary traditions.

The Santoku is one of our most popular Japanese Chef knives due to its versatility and honesty. With the razor-sharp edges, you’ll easily achieve super-skinny slices of onions, tomatoes and other diced vegetables. According to our favourite chefs, these knives have fantastic balance and are easy to work with all day long.

Its handle, constructed from reinforced laminated wood, offers an ergonomic grip while demonstrating exceptional resistance to moisture.

⋄ Made in Seki, Gifu, Japan
⋄ 3 Layer Sanmai Steel Blade; AUS8 Japanese stainless steel core
⋄ Double-edged Blades for Left & Right Hand Users
⋄ Reinforced Laminated Magnolia Wood Handle
⋄ L: 310 𝗆𝗆 (Blade Length: 185 𝗆𝗆)
⋄ 130 𝚐

The Yamato series incorporates both DEBA and YANAGIBA knives, each featuring a double-edged blade that accommodates both left and right-handed users. To further enhance performance, the Yamato blades are adorned with hammered marks that effectively prevent food from adhering to the surface.

The blade is crafted from three layers of Sanmai steel, featuring an AUS8 Japanese stainless steel core. This construction provides exceptional durability and edge retention.

Care:
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with Camellia Oil regularly to protect it from oxidising. This can be removed by sharpening and coating with oil.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended to use a sharpening whetstone, not a steel, to sharpen your knife. Steels re-align a blade, but the most precise sharpening is done with a stone.