Santoku Knives

The Santoku knife is a popular Japanese chef's knife that is ideal for cutting meat and fish as well as vegetables. At NO-GA you will find a wide variety of exclusive santoku knives suitable for those who want to experiment and challenge themselves in the kitchen.

What is a santoku knife and what is it used for?

The Santoku knife is a useful kitchen knife that can be used when doing most tasks in the kitchen. The Santoku knife is the Japanese equivalent of the Western chef's knife. What makes them different is that the santokun has a slightly different shape. The santoku knife has a few centimetres shorter and often thinner blade that is wide down to the tip. The knife often has a slightly curved edge and a blade length of about 15 to 24 cm. Like the chef's knife, the santoku knife is versatile and suitable for many purposes, from cutting meat and fish to chopping vegetables. The Santoku knife is often handmade and therefore often more expensive.

Santoku knives from well-known brands

In our range you will find a variety of santoku knives suitable for the professional chef as well as the home cook who likes to experiment in the kitchen. The Global Classic collection from Global includes various different kitchen knives including a santoku knife. With this exclusive knife you can slice, chop and dice with the utmost flexibility and precision. From the same brand comes the Global Sai collection, launched in 2012. The knives in hammered finish have the same strong steel blend as represented in Global's classic series but are fitted with two layers of extra steel making them rust resistant and providing a very hard edge.

We also have santoku knives in various sizes from Japanese brand Miyabi. The knife is made with high-tech technology and in a material that makes it very hard and durable. The blade is made of two layers of hammered stainless steel which gives a decorative pattern and prevents the raw material from sticking when the knife is used. The blade is sharpened using the traditional three-step Honbazuke method, which produces an exceptionally sharp edge. The handle is a traditional Japanese D-handle that fits comfortably in the hand and is made from the wood-like material Micarta.