The Santoku is the Japanese equivalent of the European chef's knife. Translated, Santoku means "three virtues" and can be used for fish, meat and vegetables. Visually, the Santoku is reminiscent of a cleaver, but it is therefore not suitable for chopping. Its tall, stubby blade is sharpened on both sides and is ideal for bulky cuts like vegetables. With the wide blade, the cuttings can also be easily transported in the pot or bowl.

The KAI Seki Magoroku Redwood series includes 12 different blade shapes. The high quality steel with a hardness of 58 HRC and the finely polished blade finish give the knives a high cutting performance.

The handle is redwood - a dark hardwood that is very oily and water resistant. It has a traditional chestnut shape. A polished black polypropylene ferrule completes the modern wood look.