Santoku Knife — 7 in

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Prep & Tools Hollow-edge blade that releases what it cuts A 7-inch santoku with dimples along the edge. Shorter and flatter than a chef's knife, which is why it suits the up-and-do wn chopping most people actually do. Granton dimples Air pockets break the suction so potato and cucumber fall away. Flat profile Very little curve, so the whole edge meets the board on each cut. Lighter in the hand Thinner spine than a chef's knife. Less fatigue on a long prep. Full tang handle Same construction as the chef's knife, scaled to the shorter blade. 01 — The dimples What they actually do They do not make it sharper. They break the vacuum that forms between a wet slice and a flat blade, which is why cucumber stops sticking in a stack. 02 — The profile Chop, do not rock A chef's knife has a belly built for rocking. A santoku is flat, made for a straight up-and-down chop — which is how most home cooks hold a knife anyway. 03 — The pairing Alongside the chef's, not instead Keep the 8 inch for big work and the santoku for precision: shallots, herbs, thin slices of fish. The details Blade length 7 in / 18 cm Steel X50CrMoV15 German stainless Edge Granton hollow ground Hardness 56 HRC Construction Full tang, triple riveted Care Hand wash and dry Warranty 2 years Show more