This is a knife that can handle many tasks in the kitchen. With this versatile knife, you can perform all those small cutting tasks, such as chopping onions, cutting herbs, and cleaning and slicing your vegetables. The slightly longer blade is convenient when you don't need the height of a chef's knife, while a paring knife is too small to be comfortable.

The broad Santoku knife is the traditional Japanese knife shape for general use, similar to the chef's knife. It is a versatile knife as you can use it to cut fish, meat, and vegetables.

The polished blades of the Wasabi Black series are made from the new technology, rust-resistant 6A/1K6 steel and are particularly rust-resistant due to their high chromium content. It is a classic type of stainless steel. Its high carbon content provides better edge retention.

The black plastic handle is water-resistant and therefore very sturdy. Its shape offers a pleasant, natural feel thanks to the addition of bamboo powder.

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.