The most popular knife in use throughout Japan and for good reason; Santoku's are good at every task you could throw at them. Whether you're mincing, slicing or dicing the santoku's smaller size and unique shape make it a great option for any cook.
For those who prefer a more hefty and thicker blade this is the knife for you. These knives have a very robust feel to them and feature larger handles for their size than what you would normally find, perfect for those with large hands. Made from Shirokami #2 steel these knives are easy to sharpen and hold their edge beautifully.
This knife is Clad or sandwiched between two pieces of soft black iron. When the cutting edge of the knife is polished leaving the rest of the blade black is called Kurouchi. This process helps with the maintenance of the knife and helps to reduce the amount of the blade that will rust. Simply wipe the blade before storing to keep the rest of the blade from rusting.