Adaptable and resistant, the Santoku knife is usually used to chop and to slice. It is perfect to prepare fishes and shellfishes.
Santoku, the multipurpose Japanese knife.
The Santoku knife is a large and versatile kitchen knife, allowing you to cook everything and anything. The blade's shape and width make it easy to recognise. No food will resist it, and it will quickly become an essential in your kitchen.
Three versions of the Santoku knife are available.
Incorporating the Santoku knife in the three major collections of Opinel kitchen knives was an easy choice. It can be used to cut large fruit or vegetables and salmon steaks, chop meat, or finely chop herbs. The blade of the Santoku, Intempora and Les Forgés 1890 knives features alveoli that trap air bubbles to prevent food from sticking. The 17 cm blades are made from durable stainless steel, and the handles are made from beechwood, or polymer in the case of the Intempora range, ensuring a good grip.
Santoku knives
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Can be personalised
Ideal for cutting, slicing, choppig and dicing
Can be personalised
The Santoku is the most versatile knife which came from Japanese culture. It became inescapable in the kitchen around the world.
Beech wood block filled with 5 kitchen knives from the Parallèle collection
Santoku, a unique knife.
The Santoku knife originated in Japanese culture. Used by many Japanese chefs, it has invaded other continents due to its versatility which is similar to that of the chef's knife. Santoku means "three good things", a reference to three common actions in the kitchen and use of the knife: cutting, slicing and chopping.
