The everyday workhorse. With its wide, balanced blade, the 165 mm Santoku handles vegetables, meat, and fish with equal ease. Slice, dice, or chop (lightly) — it does it all with the confidence of a chef’s knife in a lighter, more approachable form. Hand-forged at the Tadafusa workshop in Sanjo, Japan, from high-carbon steel, it develops a natural patina in use. Not for the dishwasher, but far from precious — this is a utilitarian tool that rewards basic care with a razor-sharp edge built to last.