Why this santoku knive earns its place
The santoku has become an indispensable knife in a professional kitchen—a design that does work a 8-inch chef's knife can do, with finer control and less effort. This Victorinox brings that performance at a price that makes sense for kit rotation.
The blade is carbon stainless steel: hard enough to hold an edge longer than softer stainless, yet resistant to corrosion in a dishwashing routine. At 170mm it's long enough for most prep work—veg, fruit, salad components—but nimble enough to move through your station fast during service. The stamped construction keeps weight down; that matters when you're working hour after hour.
The handle is Fibrox, a composite that won't slip when wet—essential on a busy prep line. It's durable, won't crack or swell, and stands up to the dishwasher.
