The Santoku is the Japanese counterpart of the European chef's knife. Translated, Santoku means "three virtues" and can be used to prepare fish, meat and vegetables. Visually, the Santoku is reminiscent of a cleaver, but it is not suitable for hacking. Its high, squat blade is sanded on both sides and is ideal for bulky clippings, such as vegetables. The wide blade also makes it easy to move the clippings into the pot or bowl. The KAI Seki Magoroku Pakka Wood Series includes 12 different blade shapes. The high-quality steel with a hardness of 58 HRC and the finely polished blade edge give the knives a high cutting performance. The handle is made of Pakka wood, - a dark hardwood, which is very oily and water resistant. It has a traditional chestnut shape. A polished black polypropylene ferrule complements the modern look of the wood.

• Shun Seki Magoroku Pakka Wood Santoku Slicing Knife, 17cm
• Japanese Santoku knife for general preparation of vegetables and boneless meats and fish
• Blade made of a carbon 1K6 stainless steel with a hardness of 58 (±1) HRC with long lasting edge retention and excellent sharpness
• Handle with a traditional chestnut shape made of Pakka wood
• High quality resins 
added to the wood make it exceptionally hardy and moisture resistant
• Handle and blade 
are inserted into each other and firmly connected by a shiny black plastic ferrule

About KAI

KAI represents the pinnacle of Japanese blade craftsmanship, producing premium knives and specialty scissors renowned for their razor-sharp precision, balance and beauty. Forged in Seki City, Japan’s legendary sword-making capital, KAI is trusted worldwide by chefs who demand superior quality, control and performance.