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One blade for nearly everything on the board. This 7-inch Kiri Santoku handles vegetables, fish and boneless meat with the same easy precision.
Forged from AUS10 high-carbon, multi-layer steel and hardened to 60±2 HRC, the Kiri Santoku is designed to be the knife you reach for by default — versatile enough for daily prep, sharp enough for the finer cuts. Each blade is hand-finished to a mirror-polished 15° edge for accurate slicing with minimal resistance.
The blade carries a hammered kurouchi finish across its surface, left from forging, and is paired with a rosewood handle sealed in high-temperature wax for a balanced, confident grip through long prep sessions.
Santoku means "three virtues" — vegetables, fish and meat. Kurocho keeps the blade short and flat so it does all three without compromise.
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The blade, up close
Hand wash it, hone it now and then, and it keeps a clean, keen edge.
Made for
Drawn at its real length, so you can picture it on your board.
Made for
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 chef's knife with a rosewood handle — one 20 cm blade for vegetables, meat and fish.
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
An all-rounder chef's knife — equally at home slicing, chopping and dicing vegetables, herbs and boneless meat or fish.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five hammered AUS10 knives with rosewood handles, plus the magnetic wooden wall rack to keep them off the drawer.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Nakiri with a rosewood handle — a 17 cm flat blade made for vegetables.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A flat, rectangular blade built for push cuts — julienning, dicing and thin, even slices through vegetables and herbs.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Five AUS10 knives with rosewood handles — Chef, Santoku, Nakiri, Petty and Kiritsuke.
£299.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A narrow, slightly flexible blade for separating meat from bone, trimming fat and breaking down poultry and fish.
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
A 15 cm VG10 Damascus boning knife with a fine 8–12° edge per side.
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
Six VG10 Damascus knives with abalone handles and a sharpening steel — everything a meat and fish board needs.
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AUS10 · multi-layer · 60±2 HRC · 15° per side
Our AUS10 Santoku with a rosewood handle — an 18 cm blade for vegetables, fish and boneless meat.
£79.99
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VG10 · 67 layers · 60±1 HRC · 8–12° per side
The easiest first Japanese-style knife: one VG10 Damascus blade that handles vegetables, fish and boneless meat, with its own wooden scabbard.
£89.99
Your match
VG10 · 67 layers · 60±1 HRC · 8–12° per side
Five pieces in VG10 Damascus with wooden handles and scabbards: bread, chef, santoku and utility knives, plus a sharpening steel.
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Questions
Not sure which knife? Send us a message and we'll help you choose.
A Santoku has a shorter, straighter edge and a flatter profile, making it especially comfortable for chopping and slicing vegetables, fish and boneless meat with an up-and-down motion.
Hand wash only, dry immediately, and store it on a block or magnetic rack rather than loose in a drawer to protect the edge.
Regular honing between uses plus an occasional whetstone sharpening will keep the 15° edge performing well.
No — like most Japanese-style blades, it is optimised for clean slicing rather than cutting through bone or frozen food.
UK delivery is free on every order, with no minimum spend. Orders are dispatched within 1–2 working days, then delivery takes 5–7 working days (6–9 working days in total). We currently deliver to UK addresses only. Knife orders travel on an age-verified, signature-on-delivery service, so someone aged 18 or over needs to be there with photo ID.
Yes — you have 30 days from delivery to return an unused knife, plus the statutory 14-day right to cancel.
