Collection: Furi East/West Santoku

A santoku is a Japanese-style general purpose kitchen knife with a shorter, flatter blade and a rounded tip. It is used with a straight downward chopping motion rather than the rocking cut of a curved Western knife, and suits vegetables and fish.

A chef's knife has a longer, curved blade designed to rock through a cut on the board. A santoku has a flatter edge and a shorter blade, so it cuts straight down. Both handle general prep, but the technique for each is different.

East/West describes a design that brings Japanese blade shapes together with Western handle and construction ideas. In the Furi range it covers santoku knives and knife sets, offered in finishes including Furi Pro, jet black and an acacia handled option.

Buy a single knife when you are replacing one blade in a kit you already trust. A set makes more sense when starting from nothing, because it supplies a santoku alongside the supporting sizes in one purchase rather than several separate orders.

Wash and dry a santoku by hand rather than leaving it in a sink or a dishwasher, since knocks and prolonged moisture damage the edge. Hone it regularly on a steel and sharpen properly when honing no longer restores a clean cut.