SANTOKU 三徳包丁

Santoku can be translated as “3 good things”. Santoku appeared in Japan after WWII and it’s blade is sort of a mix of a gyuto and a nakiri. Santoku suits equally well to work with meat, fish and vegetables. In Japan can also be known as “bunka bōchō” or “banno bōchō” (translated as “all purpose knife”).

Santoku is a double bevel knife.

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SANTOKU VARIANT 三徳包丁

A santoku variant with a blade profile, that is more wider at the top part, if compared to the more common santoku blade profile. These kinds of profiles are found from a couple of brands, at least Kiya is offering santoku knives with blades exactly like this one.

Santoku is a double bevel knife.

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WA SANTOKU 和三徳包丁

Not really a separate santoku variant. Wa santoku is generally a santoku knife equipped with a Japanese style handle. Abroad is often marketed as a separate type, but in reality does not classify as a separate type.

Wa Santoku is a double bevel knife.

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CERAMIC SANTOKU   三徳包丁

Not really a separate santoku variant. These ceramic santoku knives are made with blades that are manufactured from zirconia (zirconium dioxide) ceramics. In Japan, the most common makers of ceramic knives are Kyocera and Forever.

Santoku is a double bevel knife.

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TITANIUM HYBRID SANTOKU     三徳包丁

Not really a separate santoku variant. These knives are manufactured by Forever, a maker located in Saitama, greater Tokyo. The blades are made from hybrid titanium alloy, a material that is characterized by high levels of hardness and toughness, while also being highly corrosion resistant.

NOTE: this particular specimen was well used before it ended up in my possession, and it’s blade has become narrower through previously done sharpening. The original blade shape of these kinds of knives is similar to the ceramic santoku version, seen above.

Santoku is a double bevel knife.

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