Nagomi WA Santoku Knife

A Santoku is typically shorter and lighter than a traditional Western chef's knife, featuring a flatter edge profile that is ideal for precise slicing, dicing, and mincing. Its design is specifically optimized for a vertical chopping motion, making it highly efficient for preparing vegetables, fish, and boneless meats.

Yes, Molybdenum Stainless Steel is prized for its excellent corrosion resistance and ability to hold a sharp edge. While it is more durable than high-carbon steel, you should still hand-wash and dry the blade immediately after use to maintain its finish and sharpness.

Yes, this knife features a double-edged blade, which makes it suitable for both left-handed and right-handed users. The ergonomic handle is designed for a neutral, comfortable grip regardless of your dominant hand.

To keep the natural wood handle in top condition, avoid soaking it in water or putting it in the dishwasher, as moisture can cause the wood to swell or crack. Simply wipe it clean with a damp cloth and dry it thoroughly after each use.

No, this Santoku is designed for precision cutting of vegetables, fish, and boneless meats. Using it on bones, frozen foods, or very hard surfaces can chip or damage the fine edge of the blade.