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Santoku Knives
Translated to mean “three virtues”, Santoku knives are effective all-purpose tools that vary in shape from the western chef knife but serve the same purpose in terms of their utilitarian functionality. The “three virtues” to which the word Santoku refers align with the three tasks of slicing, dicing, and mincing. Their shape is unique to other knives in that Santokus resemble truncated chef knives with altered tips and minimal camber. Unlike the blades of German knives that sweep upwards to meet the tip, the spines of Santokus are rounded downwards to meet the knife edge. Please note that the lack of camber interferes with a traditional rocking motion so Santokus are more often use in a chopping manner.
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Kikuichi Warikomi Damascus Tsuchime Santoku
A fresh take on the WGAD series, now featuring a stunning Birch handle. The WDT series is a refined counterpart to the WG series, showcasing the same warm Birch handle paired with a meticulously crafted 17-layer hammered VG10 blade. This exceptional knife stands out both on the cutting board and in the knife block. With a weight comparable to many German knives, the WDT series is a favorite among those who appreciate the fusion of a Western-style handle with a precision Japanese blade. The VG10 edge is renowned for its fine grain structure and outstanding durability, while the hammered tsuchime finish enhances food release. Each knife is hand-engraved with the signature Kikuichi chrysanthemum logo. Learn More$309.95 -
Kikuichi Molybdenum Santoku
The Kikuichi Moly Pro series is so named because it has a higher content of Molybdenum steel providing a razor sharp edge. This santoku is excellent for vegetable prep and for slicing meat that have already been removed from the bone.
Made in: Nara, Japan Learn More$189.95 -
Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Santoku (SC18)
Kikuichi’s SC18 is the santoku of its GC Series carbon steel line, a 7.1-inch (180mm) blade with the flatter edge and rounded tip that suit push cuts and fine dicing. Kikuichi describes the series as sharp, light and tough, and shoppers find this knife by its model number.A santoku is a natural fit for cooks who chop straight down and forward without rocking the knife, and its broad blade scoops ingredients from the board. The carbon steel takes a keen edge and is easy to bring back on a whetstone. It will form a patina, and it needs wiping dry during prep, especially after cutting tomatoes or citrus. It makes a practical single knife for a home cook who mostly prepares vegetables.
Santoku or Gyuto?The 7.1-inch (180mm) Gyuto is the same length with a pointed tip and more curve for rocking cuts. For a longer all-purpose knife, see the 8.25-inch (210mm) Gyuto. Learn More$134.95 -
Kikuichi Nickel Damascus 7 in. Santoku
The Artful Workhorse: The Kikuichi 45-Layer Damascus Santoku For the discerning cook who believes beauty and function should be inseparable, this Santoku is an heirloom in the making. The blade immediately commands attention—a stunning, 45-layer Damascus steel that flows and shimmers with a unique, organic pattern. This is not just a knife; it is a piece of functional art, where the story of its forging is written on the steel itself. This visual masterpiece is created using the traditional Warikomi method, where the intricate Damascus layers are hammer-forged around a powerhouse core of high-carbon AUS-10 steel. This core is the secret to the knife's incredible performance. It represents the pinnacle of "workhorse" steels—delivering an aggressively sharp edge that is easy to maintain, while offering the exceptional toughness and stain resistance required for daily, demanding use. It is sharpness that is not precious; it is meant to be used with confidence, day in and day out. As a Santoku, its "three virtues"—slicing, dicing, and mincing—are executed with a satisfying authority and rhythm. The 7.1-inch blade is perfectly balanced, making the swift, precise work of meal preparation feel less like a chore and more like a creative act. The blade’s soul is anchored by a robust, full-tang handle of rich, deeply-grained Rosewood, offering a seamless and comfortable transition from steel to hand. It provides the control and durability that a knife of this caliber demands. The hand-engraved Kikuichi chrysanthemum on the blade is the final, quiet signature—a mark of a 750-year-old legacy and a commitment to perfection that you can feel with every single slice. This is an experience, an invitation to transform the daily act of cooking into a moment of genuine pleasure and pride. Learn More$329.95
