This Santoku knife from the Kai Wasabi collection performs the three essential cutting tasks a Santoku is named for: slicing, dicing, and mincing. The blade of a Santoku is thinner than the blade of a chef's knife.
The Kai Wasabi collection features 16-degree double-bevel blades stamped from high carbon stainless steel for corrosion and wear resistance, with a grazed finish for a satin look. Japanese-style symmetrical handles are made from comfortable, easy to clean polypropylene.
Hand wash recommended. Made in Japan.
