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 santokus smaller size and unique shape make it a great option for any cook.
Since 1650, Yoshimitsu Hamono has been hand forging blades out of their shop in Shimabara City. They use the highly regarded Aogomi Super steel to make their knives which contributes to amazing edge retention. These knives are pretty average in terms of their thickness at the spine but are ground very thin behind the edge which makes for a great cutting feel. Less space between the choil and handle than most knives we've seen but the impeccable balance makes for an extremely comfortable feel in the hand.