What a cooks knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.
The new Classic White series with its white handles gives your kitchen that extra special touch. With refined simplicity and impressive elegance, these timeless knives offer everything you need for preparing and plating fresh food. The bright, white handles are colour resistant, staying clean and fresh for years to come.