Looking for a Chef's knife but they all tend to be a little longer than you'd like?
The Santoku by Misuzu Hamono is a great length for those looking for a multipurpose kitchen knife that is a little more agile. Additionally, the AUS-10 Damascus steel Santoku knife is ideal for those looking for less daily maintenance.
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
45 Layer Damascus steel Santoku knife (AUS-10 stainless steel core) Knife Length: 180 mm (7.0") Magnolia Handle with buffalo-horn ring
Weight: 111 g Blade Width: 44 mm Blade Thickness: 1 mm Handle Length: 135 mm Handle Thickness: 30 mm
Santoku knivesvs. chef knives
Santoku knivesare typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger.
Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.
Enhance your cooking with a AUS-10 Japanese Santoku knife
This is a Misuzu Hamono Western style series made out of AUS-10 stainless steel that is resistant to rust. The blade has a beautiful Damascus patterning that is stunning. Not only functional, this knife can be displayed as artwork while not in use.
Santoku knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
The bestsantoku knivesfrom Hyogo
Misuzu is a small family run blacksmith located in Miki within the Hyogo prefecture. They are specifically known for the Misuzu Hamono knife which is a versatile knife invented by the founder, Shinji Suzuki, in 1946. The current blacksmith, Yamato Miyawaki, married into the family and is now the third-generation knife maker. All knives are made by him personally. Since they are all hand-made, he can only make a limited amount each month.
For maintenance we recommend whetstone sharpening. If you are interested check out our whetstone collection.
Get the ultimate cutting experience with Hasu-Seizo
Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. We accept several payment methods for your convenience, including Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the U.S for orders over $150.
Check out our catalog today to find the perfect Japanese Santoku knifefor your kitchen! If you have any questions aboutJapanese chef knivesor anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.
The Japanese Santoku knife cannot be used to cut bone or frozen food, as it may chip. You should also avoid using a dishwasher to clean it.
Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
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