Cuisine::pro® Damashiro® 5.5″ Santoku Knife

The santoku is the go-to blade of the Japanese kitchen for good reason, and the Cuisine::pro Damashiro 5.5″ Santoku Knife delivers its signature versatility in a format that feels at home in any cook’s hand. Its flat blade profile is engineered for the push-pull chopping motion that moves efficiently through vegetables, fresh herbs, fish and boneless proteins, producing clean, consistent cuts that make prep faster without making it feel rushed.

This is a blade that earns its place at the center of any prep routine.

• Forged from Japanese Stainless Steel 420J2, ice-hardened to 53 HRC and leather-sharpened for a precise, long-lasting edge
• Damascus-inspired blade sharpened using a traditional Japanese leather process for a refined, ready-to-use cutting edge
• Flat blade profile supports the push-pull chopping motion for fast, clean cuts through vegetables, herbs, fish and boneless proteins
• Double-bevel blade tapered to a 15-20 degree angle per side for accurate, controlled cutting across a full range of prep tasks
• Seamless one-piece stainless steel construction with a weighted hollow handle for balance and a hygienic, easy-to-clean design
• Backed by the Cuisine::pro Lifetime Guarantee against defects in materials and workmanship

• Manufacturer: Cuisine::pro
• Blade Material: Japanese Stainless Steel 420J2
• Blade Finish: Damascus-inspired pattern
• Construction: Forged, seamless one-piece
• Blade Length: 5.5″
• Blade Edge: Straight
• Blade Angle: 15-20 degrees per side
• Rockwell Hardness: 53 HRC
• Handle Material: Stainless steel, weighted hollow construction
• Warranty: Lifetime Warranty
• Made in China

• Hand wash with warm water and mild dish soap; dry immediately and thoroughly with a soft cloth
• Never place in the dishwasher — heat and abrasive detergents dull the blade and can cause corrosion over time
• Store in a knife block, on a magnetic strip or in a blade guard to protect the edge when not in use
• Hone regularly with a compatible honing steel to maintain edge alignment between uses
• Have professionally sharpened when needed; avoid pull-through or electric sharpeners
• Keep dry between uses — prolonged moisture exposure can affect the blade and handle finish over time