Compact, versatile, and quick in the hand, the 135 mm Santoku fills the role of a petty or utility knife while leaning into larger chores. Perfect for trimming, slicing fruit, or prepping garlic and herbs — yet substantial enough for proteins and small batch prep. Forged in Sanjo at Tadafusa from high-carbon steel, it’s a kitchen knife made to be used, not coddled. It may oxidize, it will patina, but in exchange you get a blade that stays sharp, handles easily, and looks better the more it works.