Hard wearing, everyday Stainless Steel kitchen knives - a great way to get into the feel and balance of Japanese knives, without the necessary discipline - they’ll survive the odd outing in the dishwasher. The stainless steel is rust proof, and sharpens quickly and easily.

We encourage you use Shapton Stone to sharpen the edge every few weeks or so. The beauty of stainless steel knives is they wont rust but the slight downside is they don't hold their edge as long as a carbon blade. 

KNIFE GUIDE : 
A Santoku knife is the Japanese version of the classic Western Chef's knife. It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, vegetables and fruits. We encourage a Gyuto or Santoku for someone investing in their first quality knife because of their versatility. This mini version we have used endlessly in our kitchens. From prepping strawberries and apple slices to mincing shallot - you will find it to be a great secondary knife to your larger chef knife. 

materials - DSR-1KR Stainless Steel blade with octangular poplar handle

size - 6.7 inches long by 1.88 inches tall blade length, 12" overall length including handles