Nakiyo Elite 7" Santoku

The santoku bōchō (三徳包丁) is a Japanese chef’s knife that combines the best features of the gyuto, the Western-pattern chef’s knife, and the nakiri, the Japanese vegetable knife. Its name, which means “knife of three virtues,” can refer either to its ability to cut meat, fish, and vegetables, or to the three functions of slicing, chopping, and dicing. Though developed in Japan, the Santoku has recently become a popular addition to many Western kitchens.

Function

As its name suggests, the santoku is a capable and versatile knife that can handle a majority of common tasks in the kitchen. Its broad blade and gently curving edge, much like the nakiri, allows it to chop and dice produce more easily and comfortably than the gyuto. The downward-curving tip, a compromise between the square end of the nakiri and the narrow tip of the gyuto, facilitates fine cutting without sacrificing any chopping power. The santoku is a shorter knife than the typical gyuto. This knife features a Granton (scalloped) edge, which prevents ingredients from sticking to the blade.

Form

Damascus steel was first developed in India over 2,000 years ago and quickly established a reputation not only for its beauty, but also as one of the greatest metallurgical innovations in history. Swords forged in Persia and sold in the Syrian city of Damascus inspired legends of their ability to slice through a gun barrel or part a hair falling across the blade. Although the ancient technique was lost to history around 1900, modern metallurgists have succeeded in reproducing the effect with state-of-the-art alloys to bring performance to the next level.

Nakiyo Damascus Elite blades are forged from 67-layer Damascus steel, which is made by repeatedly folding and forge welding two stainless steels with different carbon contents. The resulting material bears the elegant, wavelike pattern produced by its many fine layers—a testament to its strength, flexibility, and durability. This Damascus envelops a core of harder VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60±2, it accommodates a long-lasting, razor-sharp edge.

The handle is made from ultra-durable micarta, a synthetic material composed of epoxy-infused carbon fiber. Alternating layers of black and white carbon fiber give the handle an eye-catching look reminiscent of wood grain, which is accented by a ferrule and endcap of stainless steel. Unlike traditional Japanese knives, which have lightweight handles, the dense handle material and full tang lend the Damascus Elite series a heft akin to that of German knives.