Santoku

This traditional Japanese knife shape is the hottest thing in kitchen cutlery. The Santoku knife has quickly become the do it all knife for home cooks and many professional chefs. The dimple grinds on the Santoku help slice meats and vegetables paper thin (without) tearing them.  They also help keep food fom sticking to the side of the blade.

'...my latest love is a New West Knifeworks Fusionwood Santoku. This baby feels like a dream in my hands, it's sturdy, balanced and the wood handle- a piece of art.'   Jaden Hair, Food writer, Steamy Kitchen. 'Daytime' regular ABC, CBS, NBC.

'...a functional piece of art for the kitchen.' Andrea Meyers, 2008 Food Blog Award finalist. Read this review.

'I have been using Wusthof trident knives professionally for 20 years (very happily), and I have always sworn by them and recommended them to others. I never thought I would find a knife that would potentially replace them in my kitchen....now when I travel to train a team, I bring a New West Knifeworks knife or two and give them as prizes for those who do the best job.' Tim Scott, Executive Chef, Macy's. Read more pro reviews.

Each knife comes in an embossed leather sheath.

Read more about Santokus. Including comparison with Phoenix Santoku.