Made In 7-Inch Japanese Damascus Steel Santoku

A versatile, easy-to-control knife designed for faster everyday prep.

The Made In Japanese Damascus Santoku is built for cooks who want a lighter, more agile alternative to a traditional chef’s knife. Forged in Seki, Japan, it features a 6.6-inch blade with a flat edge and rounded tip—ideal for slicing, dicing, and chopping vegetables, proteins, and herbs.

Santoku translates to “Three Virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. The flat edge allows for full contact with the cutting board, making it especially effective for clean, efficient push-cuts without the need for rocking.

Compared to heavier Western knives, the Santoku is thinner and more responsive, allowing it to move through ingredients with less resistance. The shorter length also makes it easier to control during repetitive prep and more detailed work.

At its core is VG-10 stainless steel, clad in 66 layers of Damascus for a total of 67 layers. Hardened to 60–62 HRC, the blade holds a sharp edge significantly longer than standard stainless steel while maintaining the durability needed for daily use. The thin blade geometry improves cutting performance and helps reduce sticking during slicing.

A full-tang construction provides balance and stability, while the moisture-resistant handle is shaped for a secure, comfortable grip. This is a true all-purpose knife—designed to handle a wide range of kitchen tasks while feeling lighter and more approachable than a full-size chef’s knife.

 
Best For

• Everyday cooking where versatility and control matter


• Cooks who prefer a shorter, easier-to-handle knife


• Prep that includes vegetables, proteins, and herbs


• Anyone who finds a chef’s knife too large or heavy