This Japanese santoku knife from Masamoto has a powder steel blade that's ideal for slicing through vegetables, fish, and meat effortlessly, with a handle made from magnolia wood and buffalo horn.

---DETAILS---

Masamoto has crafted super-premium Japanese knives for over 150 years, and is a well-respected brand by chefs all over the world. Known as one of the number one sushi knife makers in Japan, their knives have gained a cult status amongst serious knife lovers for their amazing cutting performance, fine blades, and thin geometry. They have always prioritised practical performance, and their excellent craftsmanship means that every blade is finished by hand, which is why there is no set angle (though 15° is a good approximation).

This Masamoto Santoku Knife is versatile and cuts effortlessly through vegetables, meat, and fish. Similar in function to a chef's knife, the blade has excellent sharpness and is a great all-purpose knife. The blade is made from high-quality powdered steel, produced by reducing metal into an extremely fine powder before moulding and sintering it. This creates a highly uniform microstructure, making the steel tough, highly wear‑resistant, and giving the blade excellent edge retention, so you don't have to sharpen it too frequently. This steel blade has more than 13% chromium content, making it a stainless steel (rather than carbon steel) blade, so no extra care or oiling is needed. Made from natural materials, the magnolia wood and buffalo horn handle make each knife handle lightweight, placing minimal strain on the hand even during prolonged use. The handle has a chestnut shape, which sits securely in the hand and provides a non‑slip grip, letting you control your blade with precision. Part of the knife's beauty is that the blade is finished by hand, using natural materials which can significantly vary in colour, making each knife unique.

---BENEFITS--- 'If you know knives, you know Masamoto. Hand forged in Japan by skilled craftsmen, they have always prioritised practical performance — the feel in use, the durability of sharpness, and ease of maintenance.'

Chef's Knives & Santokus

Kai Shun Classic Scalloped Chefs Knife / 20cm

WÜSTHOF Classic Ikon Santoku Knife with Hollow Edge / 17cm

Miyabi 5000 FCD Santoku / 18cm

Miyabi 5000 MCD 67 Santoku / 18cm

Miyabi 5000 MCD Rocking Santoku / 18cm

Miyabi 5000 MCD Santoku 18cm

Mercer Professional Scalloped Santoku

Masamoto Santoku Knife