The name of the Santoku knife comes from its “three virtues” or “uses” - chopping vegetables, cutting meats, and slicing seafood.

It’s a high-quality multipurpose knife that many Japanese people invest in - so why don’t you? This premium Japanese knife was a “craftsman collaboration” - a coming together of different regions, traditional techniques, and technologies.

It’s a product of traditional Osakan Sakai cutlery (Sakai has been known as the “city of knives" for over 100 years) and historical Tokushima indigo dying practices. Along with being aesthetically beautiful, the indigo dyeing's antibacterial and deodorizing effects are perfect for the kitchen.