High quality at an affordable price

Our ''Standard Santoku'' multi-purpose chef knife is perfect as a go-to knife for all of your cooking needs. 

Standard Santoku Knife is our most affordable Japanese kitchen knife, produced by Jikko from Sakai city of Japan (where the most professional chef knives are produced).

The knife’s blade is made of Molybdenum stainless steel; it is also used for surgical lancet, which is very hard and sharp and is used for recent upscale knives.

The stainless steel blade is rust-resistant. The handle is made of synthetic resin with anti-bacterial function, which is easy to maintain.

The Santoku (Japanese: 三徳; "three virtues" or "three uses") is the shape and design of a particular kitchen knife originating in Japan. The word refers to the three cutting tasks in which the knife performs well: slicing, dicing, and mincing, as well as its three uses: meat, fish, and vegetables.

 We believe this knife is one of the best choices for entry home cooks or for those who want to try a good Japanese knife for the first time. Use and care

Antimicrobial properties are built in to inhibit the growth of bacteria that may affect this product. The antimicrobial properties do not protect users or others against bacteria, viruses, germs, or other disease organisms. Always clean and wash this product thoroughly before and after each use.

スタンダード三徳包丁

1901年創業、堺は寛光刃物の「スタンダード三徳包丁」です。

当店の「スタンダードシリーズ」は、高いクオリティーでありながら、お得なお値段設定となっていますので、良い包丁が欲しい！と思って、最初にお買い求めいただく一本に良いと思います。

刃はモリブデン鋼。手術用のメスにも使われる、硬く切れ味の良いステンレス鋼で昨今では中高級の包丁に使われています。ステンレス鋼は錆びにくく、また、ハンドルも、抗菌の合成樹脂なので、お手入れが簡単で、まさにご家庭での使用に理想的です。

三徳（さんとく）包丁は日本であみだされた独特の形で、「文化包丁」とも呼ばれています。菜切り包丁と牛刀の中間のような形状が特徴で、肉、魚、野菜、三つの用途に使えることが名前の由来です。

刃：モリブデン鋼
柄：合成樹脂（抗菌）
日本製