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The idea set for 95% of your jobs in the kitchen.
A great all-rounder, the Yamato Santoku chef knife is long enough to slice a roast and easy enough to chop all your vegetables.
The Yanagiba's long narrow blade glides through the flesh, without tearing. Sometimes called a sashimi knife, a Yanagiba is the go-to knife for slicing salmon, tuna or meat.
Perfect for chefs & food lovers.
"The blades have excellent sharpness, the handles grip well which makes them so easy to use."
The acute sharpening angle is what separates Japanese knives from the rest - this is why they're so sharp and able to be used to slice sashimi.
Our handles are made from Pakkawood - a high quality laminated wood that is water resistant, soft on the hands and easy to grip.
The inner layer of Japanese AUS-8 steel creates incredible hardness (HRC 59) to enable the blade to stay sharper for longer, while the outer layers of Stainless Steel (SUS-1A) help prevent your knife from rusting.
