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.

A combination of polished blade and black handle - the Wasabi Black series from KAI shines with a simple and elegant design. The knives created in Japan with a high quality stainless steel blade give your kitchen an unmistakable Far Eastern touch.