Willie's take on the traditional Santoku, this smooth rectangular handled Santoku has been created for chefs who like to keep their hands well above the cutting surface so it is great for hands of all sizes.
The gentle curve of the blade allows for a delicate rocking action for precision dicing and the wide flat side of the blade is a helpful aid for scooping up chopped veges and meats.
Santokus are Japanese utility knives and they are pretty much used for everything in the kitchen - from slicing and dicing to mincing. In essence, they are the equivalent of the Western French Chefs Knive in terms of their application and utility value.
This N690 Stainless Steel blade, with its black milled finish, is a durable and reliable tool, easy to sharpen and it keeps an edge.
The Rosewood handle is warm to the touch and has a firm rounded rectangular grip.
Once you get used to using a Santoku, it is the kind of knife that you never want to be without.
Racy Rosewood Modern Santoku
All handcrafted knives need to be cleaned and oiled after use to maintain the blade and handle in good condition.