The Smith River Santoku Knife was crafted to be the perfect companion to the Big Horn Chef Knife. Where the Santoku shines is tackling any task that doesn’t require the extra length, weight and slicing power of a larger chef’s knife. The Santoku’s smaller size, thinner blade & lighter weight, make it perfectly suited for tasks that require speed and precision over heavy duty cutting. In Japanese cooking, the santoku knife typically serves as a vegetable knife. It’s handy for slicing, dicing, chopping, and mincing things like carrots, peppers, onions, cabbage, and any other veggies, fruits, herbs or seafood in your kitchen.

MKC X MAREKO MAUMASI COLLABORATION

We asked renowned knife maker Mareko Maumasi — with his extensive knowledge as a bladesmith and experience in the restaurant industry — to join MKC and design our first line of culinary knives. Like the Bighorn Chef’s Knife, the MKC Santoku Knife benefits from Mareko’s extensive experience in commercial kitchens. He knows exactly what a santoku design needs in order to create a functional, ergonomic, durable blade. The size & shape of a santoku knife makes it the go-to knife for people across a wide range of ages and kitchen experience. I personally reach for the MKC Santoku Knife’s shorter, 7-inch length daily — because it’s just so handy, light, inviting, and friendly to use.

DETAILED BREAKDOWN OF FEATURES

Change Image