Japanese knives—that’s a concept in and of itself. Among other things, this is due to different traditions. While in Europe we view a knife as a tool or weapon that can be made by a skilled craftsman, in Japan, knife-making is considered a craft with a spiritual dimension.
For a Japanese master knife-maker, it is therefore essential that his work be rooted in an optimal inner state of mind. Technique, materials, and the physical strength required for production—all of these are merely consequences of that spiritual state. In fact, many Japanese martial arts are also based on similar principles.
And it is precisely the Santoku knife that stems from this tradition. The translation of the word “Santoku” varies—some interpret it as “three virtues,” others as “three uses,” or “three merits.” This alone indicates that it is not a single-purpose knife, such as specialized boning or bread knives, but rather one that can be used effectively for several tasks—cutting, slicing, and chopping.
The Santoku has a shorter blade than the standard Ruby chef’s knife. The blade is made of German martensitic stainless steel DIN 1.4116 and is set into a wooden handle. The knife is designed to protect your fingers from cuts while working, and its bolster helps prevent damage to the blade itself.