Kikuichi WDT Series Santoku

While it features the precision of a Japanese blade, the WDT Series is designed with a Western-style ergonomic handle. This hybrid approach offers the agility of a traditional Santoku with the familiar, comfortable grip found on European chef's knives.

Yes, the hammered finish creates small air pockets between the blade and the food. This significantly reduces friction and prevents ingredients from sticking to the side of the knife while you chop.

VG10 steel is known for its excellent edge retention and corrosion resistance, making it relatively low-maintenance for a high-performance knife. To keep it sharp, we recommend honing it regularly and hand-washing it immediately after use.

Absolutely. Because this knife features a double-bevel edge, it is symmetrical and performs equally well for both right-handed and left-handed users. It is a very approachable choice for home cooks transitioning to Japanese cutlery.

No, this Santoku is designed for precision tasks like slicing, dicing, and mincing vegetables and boneless proteins. Using it on bones or frozen foods can chip the hardened steel edge.

The handle is durable, but it should never be soaked in water or put in the dishwasher, as moisture can cause the wood to swell or crack. Simply wipe it clean with a damp cloth and dry it thoroughly after each use.