Dragonfruit Santoku Knife

Pretty much everything. Santoku means “three virtues” in Japanese and refers to its versatility across slicing, dicing and chopping. It’s a great everyday knife for vegetables, fruit, meat, fish and herbs.

Almost, but not quite. Both are brilliant everyday all-rounders. A Santoku has a shorter, wider blade with a flatter cutting edge, making it especially good for precise chopping and slicing, while a chef’s knife is generally longer and more curved for a rocking cutting motion. We love the Santoku because there’s not much it can’t tackle in the kitchen. And, of course, it looks pretty good doing it.

The blade is made from Japanese 420J2 stainless steel, chosen for its sharpness, precision and everyday performance.

The handle is made from recycled HDPE plastic. Because recycled material never behaves exactly the same way twice, every handle has its own variation in colour and pattern.

Not exactly, and that’s part of the point. The recycled handle means the placement, size and distribution of colours will vary slightly from knife to knife. No two are quite the same.

No. Hand wash with warm soapy water and dry thoroughly after use to keep your knife looking and performing its best. Dishwashers and knives are not a match.

Store your knife in a knife block, magnetic knife strip, or other suitable knife storage that protects the blade. Avoid storing it loose in a drawer where the edge can be damaged.

Yes. You can use a MAKO Precision Sharpener (we love their sharpener), whetstone or have it professionally sharpened as needed. The blade has a 50/50 symmetrical grind at 10° per side.

Yes. The symmetrical blade grind and handle make it suitable for both left and right-handed use.

Right here in our Melbourne studio.