F. Dick DarkNitro 7-inch Santoku

Santoku means “three virtues,” a name that reflects how it cuts meat, fish and vegetables, and the DarkNitro version brings a very hard, thin edge to that everyday work. The pointed end of the 7-inch blade handles decorative cuts.

With its hammered anthracite blade and oak handle, each DarkNitro knife has a distinct look. The hard steel holds a keen edge for a long time between sharpenings, so it slices cucumbers and fish paper-thin. The flat edge suits push cuts and forward slicing on a board.

Use a straight push cut or a forward slice rather than a rocking motion, which suits the flat edge best. A wooden board is kindest to the hard edge, and wiping the blade dry after each task keeps the finish looking good.

The DarkNitro 8.25-inch chef’s knife adds a curved edge for rocking cuts. For a santoku with a granton edge and a softer steel, see the 1905 7-inch granton edge santoku. Our knife shapes guide explains the santoku.