Santoku

This all-purpose knife has taken the world by storm. It is considered a home cooking knife in Japan, where it is used for everyday cooking. Slightly shorter and with a straighter edge than our usual 8" European-style knives, it is very easy and comfortable to use and now outsells chef's knives more than 10 to 1. Great for the most common everyday home cooking tasks like chopping and dicing onions, garlic, ginger, veggies, small meat/chicken, etc. I use a santoku at home now for most of my cooking and rarely even touch my chef's knife.

Items: 129 of 29, per page
  • Misono Molybdenum Santoku, 7.1-inch (180mm) - #581
    • 28% off

    What an excellent santoku, and an even better value! I'm selling more and more of these to professional chefs who are looking for a high quality Japanese knife with excellent workmanship, materials, fit and finish, but at an affordable price and with ease of maintenance. This knife is a hit on all those counts. It looks good, the finish is truly excellent, and the edge is fantastic and yet not TOO thin to render it fragile like some Japanese knives (I've never had a single report of a problem with any Misono I've ever sold, and I sell plenty to pros who use them all day long). This is an excellent knife by any standard, and at this price, well, it's really a no-brainer. I can honestly and heartily recommend this knife (and ALL the knives in the Misono Moly line actually) for someone looking for a high quality true working tool. These aren't really sexy looking knives, but they're the real deal. My brother (who has worked in a professional kitchen) got married recently, and I wanted to give him something really special: I gave him a Misono UX10 santoku, and a selection of utility and other knives from the Moly line. It can make sense to spend a little more on your primary tool (santoku or chef's knife), but for the others, the Moly series represent an unbeatable value. As with all Misono knives, this is for right-hand use only. Comes in a beautiful black and white Japanese gift box, making it a great gift for culinary school students, friends, family, or anyone else who appreciates a quality tool. Don't forget to pick up a ceramic honing rod (see below). Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape, and these very fine ceramic hones are perfect for maintaining the nice polished edge on a Misono knife. 

    For right hand use only.

    • Retail price: CDN$188.00
    • Price: CDN$134.95
    • You save: CDN$53.05 (28%)

    Not rated yet
    Only 5 left in stock
  • Misono Swedish Carbon Steel Santoku, 7.1-inch (180mm) - #181
    • 32% off

    An excellent santoku, and an even better value! I'm selling more and more Misono santoku knives to professional chefs who are looking for a high quality Japanese knife with excellent workmanship, materials, fit and finish, but at an affordable price. In beautiful black and white gift box. Remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives. Features cool dragon design on the blade.

    • Retail price: CDN$248.00
    • Price: CDN$167.95
    • You save: CDN$80.05 (32%)

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    Only 3 left in stock
  • Misono UX10 Santoku, 7.1-inch (180mm) - #781
    • 29% off

    A truly excellent santoku. It is a superior tool in nearly every way, from materials to fit and finish to edge finish and sharpness. I also like the fact that it's 18cm (one cm more than most santokus).

    The thin blade makes for effortless cutting. It's also shorter than traditional French or German-style knives for easier and lighter handling, and the wider blade helps for convenient scooping. Makes a perfect every-day home knife. Good choice for people who want a single all-purpose knife. In beautiful silver and blue box.

    Approx. weight: 163g

    Don't forget to pick up fine Idahone a ceramic honing rod (see below) for everyday maintenance. Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape!

    These knife blades are sharpened in the traditional Japanese style: the right side is sharpened more than the left. It's not like Japanese sushi knives which are about 99% on the right, but it's still somewhat evident (compared to European knives which are usually 50/50 symmetrical): Misono states that the ratio is 70% right side to 30% left side: the angle on the right side is smaller than the short/steep angle on the left (you can see it just by looking at the edge, so it's not to difficult to figure out when honing or resharpening). The angles are about 10-12 degrees right, 20 degrees left. This results in superior cutting and slicing action, but please note that this means that these knives are meant for RIGHT-HAND USE ONLY.

    • Retail price: CDN$375.00
    • Price: CDN$264.95
    • You save: CDN$110.05 (29%)

    Score: 5.00 (votes: 1)
    Only 5 left in stock
  • Moritaka Deluxe Santoku, 170mm (6.7"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 26% off
    Product is out of stock

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan. The blade is made of Aogami/Blue #2 carbon steel, with an octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle will be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a very nice gift box.

    Note: the handle colour may vary, from light to dark. It is made of natural wood, and so variations and imperfections are to be expected and are not considered defects.

    IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk. It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone. Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.

    • Retail price: CDN$190.00
    • Price: CDN$139.95
    • You save: CDN$50.05 (26%)

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  • Moritaka Deluxe Santoku, 185mm (7.3"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 23% off
    Product is out of stock

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan.

    This is a perfect size for home users or for chefs who want a full-size santoku. This slightly larger santoku size is great -- very handy for people who think that the standard 170mm might be a bit short (especially if you don't also have an 8"-10" chef knife).

    The blade is made of Aogami/Blue #2 carbon steel, with an octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off.

    Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value!

    NOTE: The handle colour/finish will vary. It is natural wood and so can be lighter or darker than pictured, and small imperfections are to be expected and are not considered defects.

    Comes packed in a nice box.

    IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk. It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone. Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.

    • Retail price: CDN$194.00
    • Price: CDN$148.95
    • You save: CDN$45.05 (23%)

    Score: 5.00 (votes: 1)
    1
  • Moritaka Supreme Santoku, 185mm (7.3"), Aogami/Blue Super Carbon Steel, Walnut Handle
    • 26% off
    Product is out of stock

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan. Great for people who like the idea of the santoku shape but want something a bit longer. Makes a good choice if you don't also have an 8" or 10" chef's knife or if you feel that 170mm is a bit short for your style of cooking or if you're a big guy or gal and are afraid that a 170mm blade will get lost in your giant bear paws. 

    Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off (it will gradually wear off with time and this is normal and not a problem). 

    Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine ceramic hone (see below). 

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades!

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk. It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone. Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.

    • Retail price: CDN$270.00
    • Price: CDN$199.95
    • You save: CDN$70.05 (26%)

    Score: 5.00 (votes: 1)
  • Sakai Takayuki 63-layer Damascus Santoku, 175mm / 6.9"
    • 33% off

    An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (HRC 60), for superb performance, sharpness, and spectacular good looks. This standard 6.9" (175mm) santoku shape and length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp. Comes in a beautiful gift box. I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

    NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade. Of course if you sharpen both sides you're free to change the edge to a more symmetrical bevel, or even to a left-handed bevel (this is also more easily accomplished quickly and easily if you have a good coarse sharpening stone). Or you can bring it to a professional knife sharpening service (a GOOD one that you trust!) who can re-grind the edge however you'd like. A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it, so that's also a good option if you're left-handed or just want something easier to maintain.

    • Retail price: CDN$405.00
    • Price: CDN$269.95
    • You save: CDN$135.05 (33%)

    Not rated yet
    Only 2 left in stock
  • Sakai Takayuki Aonikou Blue Carbon Steel Santoku, 180mm (7")
    • 28% off

    If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. An excellent knife you're sure to fall in love with if you've only ever used stainless steel knives! This high-performance knife features a hammered stain-resistant steel clad over a hard Hitachi Yasugi-works Blue steel cutting core, for excellent sharpness and edge life. The handle is made of beautiful and comfortable sculpted pakkawood for a true wood-like feel and look, but more sealed and moisture resistant. But remember, this is a high carbon steel knife, NOT stainless, which means you need to use a bit extra care to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour somewhat (like a lodge pan or carbon steel crepe pan for example) -- this is normal, so forget about trying to keep a carbon steel knife super shiny.

    This knife is sharpened 50/50 and so is fine for right or left handed use. It may appear to have a slight right-side bias, but it's not enough to pose any sort of problem for left-handed use, and can be easily re-profiled by simply doing more honing on the left side when performing normal regular edge maintenance.

    I recommend the fine ceramic hone listed below under "related products" for regular everyday maintenance.

    Comes in a nice box.

    • Retail price: CDN$224.00
    • Price: CDN$161.95
    • You save: CDN$62.05 (28%)

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    Only 3 left in stock
  • Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7")
    • 28% off

    Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm (7")

    If you already have a good stainless steel santoku or chef's knife but have been curious about a real "carbon steel" knife, this is for you! It's a superb example of a knife made with a high end carbon steel, so it is VERY sharp, it keeps this sharp edge a long time, and it resharpens more easily than most stainless steels. The handle and blade are beautiful, well made, and expertly finished, with excellent overall fit and finish. An excellent knife you're sure to fall in love with if you've only ever used stainless steel knives! But remember, this is a high carbon steel knife, NOT stainless, which means you need to keep it dry and stored in a dry place to keep it from rusting. Wash by hand, wipe, dry and store after use. It will also stain and discolour -- this is normal, so forget about trying to keep a carbon steel knife shiny. If you're worried about this, stick with stainless steel knives. It's also best to avoid cutting very acidic items such as citrus fruits, as the acid will react with the carbon steel and can cause intense staining, discolouring and even pitting if left in contact with the blade for any length of time. It is made from the high-end Hitachi Yasugi-works Blue-2 steel which is a very pure high carbon steel with added chromium and tungsten for increased toughness and durability (making it somewhat less fragile than the "white" steels for example). This steel is also called Aogami or Ao-Ko II in Japanese. Hardness is at least HRC 60. This knife is sharpened mostly on the right hand side and so is not suitable for left-hand use. I recommend the fine ceramic hone listed below for regular everyday maintenance. 

    • Retail price: CDN$241.00
    • Price: CDN$172.95
    • You save: CDN$68.05 (28%)

    Not rated yet
    Only 4 left in stock
  • Sakai Takayuki Grand Chef Santoku Knife, 180mm / 7"
    • 31% off

    An excellent choice as your main go-to knife for home or professional use, and a GREAT value! This size and the super-popular santoku shape just feels great and balanced and easy to hold and handle. It's the idea size for home use, and many pros are now using santokus so it's not out of the question for a working chef or culinary school student. The straighter edge, shorter length and wider blade (compared to a traditional European-style chef's knife) mean you don't need to use a rocking motion much (and most of us at home don't do this anyway), and it's very easy to use and very sharp and quick-cutting. The handle is just the right size for the blade and the fit and finish are excellent, making this a fantastic value for someone looking for a quality true Japanese made santoku with high quality steel. Made of hard and long lasting special alloy stainless steel from Uddeholm Sweden. This is a an extremely knife that will be sure to offer years of pleasure in the kitchen.

    • Retail price: CDN$231.00
    • Price: CDN$159.95
    • You save: CDN$71.05 (31%)

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    Only 3 left in stock
  • Sakai Takayuki Silver-3 Ginsan Damascus Santoku Knife, 170mm / 6.7"
    • 30% off
    Product is out of stock

    This is a super beautiful, elegant and unique santoku! It features a silver-3 Japanese carbon steel core for unparalled performance and edge retention and maintenance, and this core is clad in corrosion-resistant ("stainless") Damascus steel. This means you have a high performance edge, with the beauty and stain-resistant qualities of the damascus steel. It is incredibly sharp -- a truly stunning knife!! The handle is a traditional wooden sushi-knife style with a real natural water buffalo horn bolster. Note: it's hard to take photos of damascus steel... the main photo doesn't do it justice -- be sure to see the detail photo for a closer look at the true beauty of this blade! Silver-3 is a unique and rarely used steel. It is made by the Hitachi Yasugi-works (the same source as the famous "blue" and "white" carbon steels), but this Silver-3 ("GIN 3") steel has 12% chrome so it is very stain-resistant (almost "stainless") but it is harder than most "stainless" steels and has properties similar to blue-2 or white-2 carbon steels. The downside is that this steel is expensive and difficult to work with, so knives made with it are rare and expensive. But what performance!! This knife is sharpened 50/50 for an even edge, so it will be easy to maintain and can be used right or left hand.

    Blade thickness (spine, above heel): approx. 3mm ; overall knife weight: approx. 140g

    This is handcrafted by Mr. Syogo Yamatsuga, and so is a unique opportunity to own something truly unique and one-of-a-kind from a Japanese master.

    Comes in a beautiful box.

    • Retail price: CDN$425.00
    • Price: CDN$298.95
    • You save: CDN$126.05 (30%)

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  • Sakai Takayuki Silver-3 Ginsan Wa Santoku Knife, 170mm / 6.7"
    • 31% off
    Product is out of stock

    Sakai Takayuki Ginsan Wa series Santoku, 170mm (6.7"), ebony wood handle, water buffalo horn ferrule.

    This is an amazing knife. Really spectacular. It has the same octagonal ebony handle and real water buffalo horn ferrule as the high end sushi knife I also have in stock (from the same company), but the blade is made of the rare super hard and yet stain-resistant Hitachi Yasuki Silver-3 (ginsan) super steel, laminated to a more standard stainless steel on the outside (for more durability and toughness). The edge is super-sharp and is ground 50/50 so it's fine for right or left-hand use and can be maintained just like any standard kitchen knife. This is a truly beautiful knife that can still be used as an everyday knife since it has the familiar and handy santoku size and shape, and a more easily maintained standard edge. Highly recommended -- you'll be truly thrilled at this unique and incredibly high performance tool! I'd recommend the fine ceramic hone listed below for regular maintenance.

    Weight: approx. 160 grams. Comes in a beautiful gift box.

    Note: item/packaging may not be exactly as pictured. Each knife is handmade, and so variations and changes in lettering, handle, and box may occur.

    • Retail price: CDN$470.00
    • Price: CDN$322.95
    • You save: CDN$147.05 (31%)

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  • Victorinox 7" Swiss Army Fibrox Santoku Knife, Granton Edge
    • 32% off
    Product is out of stock
    • On Sale

    This 7" Granton Edge Santoku Knife is also known as the Japanese Cooks Knife, this uniquely shaped knife is an extremely versatile tool in the kitchen. A great alternative to the standard 8" chef's knife. The scalloped edge helps reduce friction for extra thin slicing performance with less sticking. A heavy-duty, affordable, and high performance knife. At the price, it's really hard to go wrong! Makes a great starter knife for a student moving away from home, or for a culinary school student who needs something rugged and affordable.

    Note: 41529, 47529, 40529, and 5.2523.17 are all the same item -- they are just different part numbers for the different packaging offered by Victorinox. The knives are the same.

    • Retail price: CDN$72.50
    • SALE price: CDN$48.95
    • You save: CDN$23.55 (32%)

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  • Victorinox 7" Swiss Army Rosewood Santoku Knife, Granton Edge
    • 30% off

    This 7" Rosewood Granton Edge Santoku Knife is also known as the Japanese Cooks Knife, this uniquely shaped knife is an extremely versatile tool in the kitchen. This knife is designed with a beautiful and long-lasting rosewood handle. A great alternative to the standard 8" chef's knife. The scalloped edge helps reduce friction for extra thin slicing performance with less sticking. YES, this is the same blade as the series that is so highly recommended by Cook's Illustrated magazine! A heavy-duty, affordable, and high performance knife. At the price, it's really hard to go wrong! Makes a great starter knife for a student moving away from home, or for a culinary school student who needs something rugged and affordable.
    Victorinox part # 47527 / 41527 / 6.8520.17RUS3

    • Retail price: CDN$91.50
    • Price: CDN$63.95
    • You save: CDN$27.55 (30%)

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    Only 5 left in stock
  • Wusthof Classic Asian Knife Set, 2-piece - 9280
    • 19% off

    Includes the incredibly popular model 4183-17 Classic Granton-Edge 6.7" Santoku, and the model 4000 3" paring knife.

    This santoku is my #1 best selling knife of all time, and the same one I've been using at home for over 2 years now. It's an excellent knife, rugged, well-made, and with a nice thin blade that performs GREAT (I use it for everything) and is easy to maintain (I use a steel, but you can use just about any gadget just fine if you're not comfortable with a steel or stone).

    Makes an amazing gift or starter set! Comes in an attractive clear-top box, great for gift-giving.

    • Retail price: CDN$285.00
    • Price: CDN$229.99
    • You save: CDN$55.01 (19%)

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    Only 2 left in stock
  • Wusthof Classic Chai Dao Knife, 6.7-inch (17 cm)
    • 15% off

    An awesome new (and more practical) take on the Chinese chef knife shape, you'll love the new Wusthof Classic Chai Dao if you're looking for something new and unique and versatile! It's sort of a cross between a Chinese chef knife shape (big cleaver shape, not too practical if you're not used to it) and a normal chef knife or even santoku. So you get the wide and easy-to-handle size of a santoku, but with an even deeper and slightly more curved shape, so it's very useful for slicing and dicing veggies and smaller meats. A really great and unique all-around kitchen knife!

    See below (under Related Products) for a matching blade guard if you need one.

    Here's what Wusthof says about it:
    - A new look for the Chinese blade shape: WÜSTHOF quality for the Chai Dao.
    - The slight curve of the blade makes the Chai Dao ideal for cutting, slicing and dicing.
    - However, chopping bones is one thing that only a classic cleaver should be used for. [this knife is to be used as you would a chef knife -- it's NOT a meat cleaver: NOT for bones!]
    - Forged from one piece of specially tempered high carbon steel to ensure outstanding strength.
    - Innovative handle design for comfort and control.
    - Perfectly balanced for effortless cutting.
    - Triple-riveted handle shells, full tang handle.
    - Black handles made of special synthetic material.
    - Long-lasting extreme sharpness, thanks to PEtec - WÜSTHOF’s Precision Edge Technology.
    - Quality - Made in Solingen / Germany.

    • Retail price: CDN$199.00
    • Price: CDN$169.99
    • You save: CDN$29.01 (15%)

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    Only 2 left in stock
  • Wusthof Classic IKON 5.5-inch (14cm) Santoku Knife, Creme, Granton Edge - 4172
    • 14% off

    This Wusthof Classic IKON version of the best-selling Santoku chef's knife style is a real beauty. It's a smaller 5.5" version of the all-purpose 7" standard size. Great for someone who knows that they really prefer a small knife, or a secondard "utility" size version of the full-size knife.

    Precision forged from a single blank of steel with full tang. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight. The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it's polished so it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use (pro-style "pinch grip" or standard grip on the handle). Most any kitchen cutting, slicing and chopping is easily accomplished with this perfectly balanced tool featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge. If you only own one good knife, this is a great choice! German forged steel quality for a lifetime of use.

    This model has the creamy off-white "creme" coloured handle.

    • Retail price: CDN$210.00
    • Price: CDN$179.99
    • You save: CDN$30.01 (14%)

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  • Wusthof Classic IKON 5.5-inch (14cm) Santoku Knife, Granton Edge - 4172
    • 14% off

    This Wusthof Classic IKON version of the best-selling Santoku chef's knife style is a real beauty. It's a smaller 5.5" version of the all-purpose 7" standard size. Great for someone who knows that they really prefer a small knife, or a secondard "utility" size version of the full-size knife. This style of knife has all but replaced the old French/German style chef's knife, with it's slightly shorter length and easy to use and high performance blade and edge shape. Precision forged from a single blank of steel with full tang. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight. The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it's polished so it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use (pro-style "pinch grip" or standard grip on the handle). Most any kitchen cutting, slicing and chopping is easily accomplished with this perfectly balanced tool featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge. If you only own one good knife, this is a great choice! German forged steel quality for a lifetime of use.

    • Retail price: CDN$210.00
    • Price: CDN$179.99
    • You save: CDN$30.01 (14%)

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  • Wusthof Classic IKON 7-inch (17cm) Santoku Knife, Creme White - 4176-6
    • 37% off
    • On Sale

    FEATURING "CREME" OFF-WHITE COLOUR HANDLE

    This Wusthof Classic IKON version of the best-selling Santoku chef's knife style is a real beauty. It's a great all-around kitchen knife for home or professional use. This style of knife has all but replaced the old French/German style chef's knife, with it's slightly shorter length and easy to use and high performance blade and edge shape. Precision forged from a single blank of steel with full tang. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight.

    The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it's polished so it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use (pro-style "pinch grip" or standard grip on the handle). Most any kitchen cutting, slicing and chopping is easily accomplished with this perfectly balanced tool featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge. If you only own one good knife, this is a great choice! German forged steel quality for a lifetime of use.

    • Retail price: CDN$229.00
    • SALE price: CDN$144.99
    • You save: CDN$84.01 (37%)

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    Only 5 left in stock
  • Wusthof Classic IKON 7-inch (17cm) Santoku Knife, Granton Edge - 4176
    • 37% off
    • On Sale

    This Wusthof Classic IKON version of the best-selling Santoku chef's knife style is a real beauty. It's a great all-around kitchen knife for home or professional use. This style of knife has all but replaced the old French/German style chef's knife, with it's slightly shorter length and easy to use and high performance blade and edge shape. Precision forged from a single blank of steel with full tang. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight.

    The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it's polished so it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use (pro-style "pinch grip" or standard grip on the handle). The granton (dimple) edge helps reduce friction to allow you to more easily get paper-thin slices. Most any kitchen cutting, slicing and chopping is easily accomplished with this perfectly balanced tool featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge. If you only own one good knife, this is a great choice!

    German forged steel quality for a lifetime of use.

    • Retail price: CDN$229.00
    • SALE price: CDN$144.99
    • You save: CDN$84.01 (37%)

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  • Wusthof Classic IKON Asian Knife Set, Santoku + Paring Knife
    • 19% off

    An absolutely perfect starter or gift set, as it includes the best-selling and most versatile main knife: the 17cm/7" Wusthof Classic IKON Santoku, and the 8cm/3" Wusthof Classic Ikon paring knife. With these two knives, most people cover probably 95% of the tasks they do on a daily basis in their home kitchen, so it's a great and affordable way to get started with quality knives! Use the santoku for cutting, slicing and general prep work, and the paring knife for fruits, vegetables, and other smaller, delicate work. Features the popular new blade style without bolster, for ease of sharpening, full-blade length performance, and lighter weight. The handle is super-comfortable and made of the same excellent material that the Classic line is made of so it's comfortable and offers good grip even when wet, and it's polished so it looks beautiful and natural at the same time. The metal cap and overall shape also lends true elegance to the shape, and it's incredibly comfortable, no matter what kind of grip you prefer to use (pro-style "pinch grip" or standard grip on the handle). Most any kitchen cutting, slicing and chopping is easily accomplished with these perfectly balanced tools featuring a comfortable and nearly indestructible grip and razor-sharp hardened stainless steel edge. Even if you only own two good knives, this kit is a great choice! German forged steel quality for a lifetime of use.

    • Retail price: CDN$358.00
    • Price: CDN$289.99
    • You save: CDN$68.01 (19%)

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  • Wusthof Classic Santoku Knife, 5.5-inch (14 cm), Granton Edge - 4182
    • 15% off

    All the great features of the best-selling larger 6.7" version, but with a smaller 5.5-inch blade! Very versatile and useful as a general-purpose utility or small chef's knife for those common everyday jobs when a smaller and easier-to-handle blade feels just right. This is truly a great santoku -- I guarantee you'll love this knife! Small knives are all the rage now! So the small size together with the super-popular santoku shape and granton edge make this one a perennial favourite.

    • Retail price: CDN$170.00
    • Price: CDN$144.99
    • You save: CDN$25.01 (15%)

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  • Wusthof Classic Santoku Knife, 6.7-inch (17 cm), Granton Edge - 4183
    • 37% off
    • On Sale

    This is a knife I still use at home. It's superb! An ideal first knife; for all-around use.

    Everyone is crazy for this Japanese cook's knife shape. This is the Japanese version of the traditional classic European (German, French) chef's knife shape. Here's why it wins converts almost immediately: great shape, with straighter edge and wider overall blade making chopping and scooping more efficient (sort of a cross between a chef's knife and Chinese cleaver); and a nice size, with a shorter length making it easy to handle and use at home and in cramped kitchens. In short, it's versatile, easy to handle, sharp, and the "granton" edge scalloped hollows on the blade help prevent items like potatoes from sticking to the blade, allowing paper-thin slicing. And this Wusthof model is one of the world's most popular, with all the features of a great santoku, with the legendary Wüsthof quality! Comes in an attractive gift box. This is truly a great santoku -- I guarantee you'll love this knife!

    D. Smith of Barrie, ON says: "I have to comment on how nice this knife is. I have some other knives that I thought were good but this one is truly a pleasure to use and handle."

    See below (under Related Products) for a matching 8" blade guard if you need one.

    • Retail price: CDN$190.00
    • SALE price: CDN$119.99
    • You save: CDN$70.01 (37%)

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  • Wusthof Classic Santoku Knife, Half Bolster, 6.7-inch (17 cm) - 4181
    • 14% off

    In case you're wondering, yes, this is in fact the exact same knife as the Wusthof Classic 4183 model, only without the granton edge. I think the general consensus is that that the granton edge really doesn't do a whole lot (I personally can't notice any difference when using it), but most people like the look and it certainly doesn't hurt, so in the end it's just personal preference. People sometimes ask if a granton edge interferes with sharpening: If you sharpen the blade a LOT, then yes, there is the chance that you'll eventually move the edge up close to, or even into the grantons which isn't ideal, but this doesn't seem to cause any real problems, and it'll almost certainly take years (or severe over-sharpening) before this happens.

    A santoku is a great knife for home use! This Japanese version of the traditional classic European (German, French) chef's knife shape is easy to use and very versatile. Here's why it wins converts almost immediately: great shape, with straighter edge and wider overall blade making chopping and scooping more efficient (sort of a cross between a chef's knife and Chinese cleaver); and a nice size, with a shorter length making it easy to handle and use at home and in cramped kitchens.

    Here's what Wusthof has to say about this knife: 

    Highlights:

    • The typically Japanese blade shape with its wide blade and particularly sharp edge is ideal for the finest cutting tasks.
    • The reduced bolster shape (half bolster) and thinner edge of the blade reduce the weight of the knife.
    • The reduced weight ensures fatigue-free, precise work, whilst the special bolster shape makes it possible to use and sharpen the entire blade.
    • Forged from a single piece of chromium-molybdenum-vanadium blade steel (X50 Cr MoV 15).
    • The ergonomically shaped handles – feature three durable rivets.

     

    • Retail price: CDN$175.00
    • Price: CDN$149.99
    • You save: CDN$25.01 (14%)

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  • Wusthof Epicure Santoku, Hollow-Ground, 6.7-inch (17 cm) - 3983
    • New!
    • 36% off
    Product is out of stock
    • On Sale
    • New!

    The perfect blend between a traditional German Chef’s knife and Asian Chai Dao, the Epicure Santoku is the most versatile blade designed for all cutting tasks. Featuring a hollow-ground edge, the dimples on the knife create air pockets allowing food to easily slide away from the blade. With its wide curved belly, this knife creates the perfect rocking motion for mincing and slicing vegetables, seafood, and meats. With the efficiency and lightness of Japanese knives paired with the quality and strength of German steel, Epicure embodies a new type of knife – one that works with all cooking styles and sets the standard for performance and function. Forged from a single piece of high-carbon stainless steel, Epicure offers the standard WÜSTHOF Rockwell hardness of 58º, the ideal hardness for lasting edge retention, integral blade strength, and ease of maintenance. Every EPICURE knife undergoes a PEtec sharpening process developed by WÜSTHOF to achieve an edge that is 20% sharper at a 15º angle, with double the edge retention for a blade that will last a lifetime. Using the most unique materials in the industry, the Epicure handle is crafted from a durable wood composite and resin. The ergonomic shape is contoured to adapt to the natural contraction of the hand; it’s wider in the front third, then tapered towards the back. For everyone who lives to cook, WÜSTHOF’s new line of Epicure knives will inspire creativity while enhancing performance.

    Highlights:

    • A classic amongst Asian knives – ideal for cutting and chopping meat, vegetables and herbs.
    • The Hollow Ground edge reduces food from sticking to the blade of the knife.
    • 17 cm (6½") blade length
    • Handle is made from sustainable natural fibres and resin – tactile and durable
    • The new bolster shape and wider blades enable efficient safe working
    • Forged from a piece of high alloy X50CrMoV15 blade steel and annealed to 58 HRC ensures a durable cutting-edge ideal for re-sharpening.
    • Precision Edge Technology (PEtec) for maximum sharpness at a 15° blade angle.
    • Wash by hand only
    • Quality - Made in Germany / Solingen.
    • Retail price: CDN$299.00
    • SALE price: CDN$189.99
    • You save: CDN$109.01 (36%)

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  • Wusthof Gourmet Santoku Knife, 7-inch (17 cm), Granton Edge - 4188-17
    • 27% off
    • On Sale
    GOURMET laser-cut knives are crafted in the company’s factory in Germany. Well-balanced and durable, GOURMET knives are made of high-carbon stainless steel. GOURMET knives feature a new handle design made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration. The GOURMET Hollow Edge Santoku Knife is designed with a thinner blade than the traditional chef’s knife, at a 10 cutting edge, and gradually curves up at the very end providing a straighter edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade.
    Product Highlights:
    • Comfortable and highly-durable polyoxymethylene (POM) handle with a traditional look and feel, stickered with our red Trident logo
    • Incredibly sharp and easily maintained, laser cut blade.
    • Tempered to 56⁰ Rockwell
     
    • Retail price: CDN$130.00
    • SALE price: CDN$94.99
    • You save: CDN$35.01 (27%)

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  • Wusthof Grand Prix II Asian Knife Set, 2-piece - 9275
    • Free
    • 24% off

    Includes the incredibly popular model 4175-17 Granton-Edge 6.7" Grand Prix II Santoku, and the excellent model 4015 3" "bird's beak" paring knife. Makes an amazing gift or starter set! Gift boxed.

    Today's most popular knife with an essential companion knife make this my best-selling gift set of all time.

    • Retail price: CDN$249.00
    • Price: CDN$189.99
    • You save: CDN$59.01 (24%)

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  • Wusthof Grand Prix II Santoku Knife, Granton Edge, 5.5-inch (14 cm) - 4173-14
    • Free
    • 19% off

    All the great features of the best-selling larger 6.7" version (4175), but with a smaller 5.5-inch blade! Very versatile and useful as a general-purpose utility or small chef's knife for those common everyday jobs when a smaller and easier-to-handle blade feels just right. This is another truly a great santoku -- you'll love this knife!

    • Retail price: CDN$155.00
    • Price: CDN$124.99
    • You save: CDN$30.01 (19%)

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    Only 2 left in stock
  • Wusthof Grand Prix II Santoku Knife, Granton Edge, 6.7-inch (17 cm) - 4175
    • Free
    • 21% off

    Everyone is crazy for this traditional Japanese cook's knife shape, and I've switched to now using it at home too as my primary knife (that I use 90% of the time). This is the Japanese version of the traditional classic European (German, French) chef's knife shape. Here's why it wins converts almost immediately: great shape, with straighter edge and wider overall blade making chopping and scooping more efficient (sort of a cross between a chef's knife and Chinese cleaver); and a nice size, with a shorter length making it easy to handle and use at home and in cramped kitchens. In short, it's versatile, easy to handle, sharp, and the "granton" edge scalloped hollows on the blade help prevent items like potatoes from sticking to the blade, allowing paper-thin slicing. And this Wusthof model is one of the world's most popular, with all the features of a great santoku, with the legendary Wüsthof quality! Fully forged, high quality razor-sharp steel. This is truly a great santoku -- you'll love this knife!

    • Retail price: CDN$170.00
    • Price: CDN$134.99
    • You save: CDN$35.01 (21%)

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    Only 3 left in stock