Santoku Knife

The Robert Herder Santoku is significantly lighter and features a boxier blade profile, which makes it more maneuverable for precise chopping and easier for scooping ingredients off your cutting board. Its hollow-ground, ultra-thin blade is designed for effortless slicing rather than heavy-duty tasks like breaking down poultry.

Yes. Because carbon steel is prone to oxidation, you must hand-wash and dry the blade immediately after every use. It is also recommended to lightly oil the blade occasionally to prevent rust and maintain its condition.

No. The dishwasher will damage the carbon steel blade and cause the copper beech wood handle to warp or crack. Always hand-wash this knife with mild soap and dry it thoroughly.

The hollow grind creates a very thin edge that reduces friction as you cut. This allows the knife to glide through vegetables and proteins with minimal resistance, providing a superior, razor-sharp cutting experience.

The handle is crafted from sustainably sourced, FSC-certified copper beech wood, which is both durable and comfortable to hold. Like all wood handles, it should be kept dry and may benefit from an occasional application of wood oil to keep the grain nourished.