Why this santoku knive earns its place
At 178mm, the santoku is shorter than a traditional chef knife but wider and flatter, with a distinctive shape that's become standard in modern professional kitchens. The flat edge and blade geometry mean you use a forward rocking motion or gentle slice rather than a full rocking motion, which translates to more control and less fatigue through service.
The blade is chromium stainless steel, forged and honed to a sharp edge that's remarkably precise. That flat profile isn't just aesthetics — it affects how the blade meets the board and how food releases from it. Vegetables and herbs that would stick to a curved blade slip cleanly off the santoku. Protein slices without crushing. It's equally capable across all prep tasks.
The Dick Premier Plus finish — honed and polished — gives you a blade that wipes instantly between cuts and catches light to show you the edge condition at a glance. At 200g, it's light enough for extended use but has enough weight to do the work. The ergonomic handle is shaped for the grip the santoku technique demands.
