The Elite Santoku, is a versatile Japanese chef's knife with a thin taper for maximum precision when slicing vegetables, fish and meat.  The hollow oval shape on either side of the blade reduces adhesion during the process of cutting and separating. The blade and handle are compatible in width and weight, resulting in a well-balanced knife.

• 1.4116 Stainless carbon alloy blade resists stains and corrosion, exhibits toughness and durability, holds its edge retention, and is easy to re-sharpen to a razor-like edge.
• This knife line is one-piece, hot-drop hammer forged, which produces the strongest blade from heel to tip. The blades are heat treated and cooled to achieve a Rockwell of 57-58.
• The three-step, 15° Elite edge is hand stropped on a cloth wheel, creating the sharpest possible cutting surface on an edged tool.
• The bolsterless heel simplifies all cutting, sharpening and honing tasks, making use of the entire blade from heel to tip.