If you only own one knife, make it this Senzo 33 layer santoku. Japanese for ‘three virtues’, the santoku knife is wonderfully versatile. Lighter in weight than its closest Western counterpart, the chef’s knife, santoku knives are especially at home with chopping, slicing and mincing vegetables. However, they are more than up to the task of fish and meat preparation as well.

This stunning santoku knife is formed of 33 layers of Damascus steel, with a VG10 core. VG10 is one of the most popular stainless steels among professional chefs – they covet its hardness, ability to hold an edge and its resistance to rust. The blade has been cold forged under extremely high pressure, for a denser, tougher blade overall. The Damascus/ VG10 combination gives you a knife that not only takes an exceedingly sharp edge, but is also easy to maintain. The indentations at the top of the blade prevent fatty, oily or starchy foods from sticking to the knife.

In between the stainless-steel bolster and hardwood handle, there is a thin ring of red – this is a heat resistant polymer that allows for temperature changes that may cause the knife and handle to expand or contract at different rates. So not only does it look great, but it protects your knife handle from splitting, too!

If you wanted to know how to shop the best kitchen knives for you, read our guide here!

Do not use on any bones, as this may damage the blade. For culinary use only. Clean as soon as possible after use and dry immediately. Not dishwasher safe. Store in a clean, dry place.

Only available for sale to over 18s.