7" Santoku Knife - Yi Series (B27)

The 7-piece knife set XINZUO B27-H7 is a practical choice for everyday kitchen use. Designed for precision and versatility, it’s ideal for cutting and slicing vegetables, fruits, and boneless meats. Whether you’re prepping ingredients for a simple meal or a more elaborate dish, this set delivers reliable performance.

Blades are made from 67 Layers Damascus Steel “10Cr15CoMoV Core Steel”. The blade has been polished carefully, offering excellent resistance to rust and corrosion. The handmade edge sharpness lasts a long time.

The handles of the knives are crafted from rosewood, which remains durable over time and resists absorbing odors. Their perfect shape and length allow for easy and elegant slicing without letting the knife slip out of your hand. The color and appearance of the knife handles may vary slightly from the product images, as the handles are made from different pieces of wood or are of different ages. The shade of the pattern on the blade may also vary as each knife has a unique look due to the layering of steel.

Set includes:
Chef knife 21 cm – A reliable, all-purpose blade ideal for chopping, slicing, and dicing a wide range of ingredients.
Santoku knife 18 cm – Perfect for precise and efficient cutting, especially for vegetables, fish, and boneless meats.
Bread knife 21 cm – Equipped with a serrated edge for clean slicing through crusty breads and soft baked goods.
Utility knife 13 cm – Great for handling mid-sized tasks like slicing fruits, vegetables, or small cuts of meat.
Paring knife 7.4 cm – Designed for delicate work such as peeling, trimming, and detailed cutting.
Scissors 7.4 cm – Handy for snipping herbs, trimming meat, and general kitchen prep.
Wooden holder – A stylish and functional block to keep your knives organized, protected, and easily accessible.

Reach for this when a job is too fiddly for the chef knife but too big for the paring knife. Peeling kiwifruit, halving cherry tomatoes, trimming silverskin off a pork tenderloin, deveining prawns on the board: the 5-inch blade has enough length to do real work without the chef knife's bulk getting in the way. It's the knife that fills the gap you didn't know you had.

The Right Size for the In-Between Jobs

A utility knife doesn't rock-chop and it doesn't peel in-hand. It works on the board for the medium-scale prep that doesn't need an 8-inch blade looming over it. Slicing an apple into wedges without bruising the flesh is a good example. So is running the tip along a prawn's back or shaving a capsicum into thin strips: you'll do all of those cleaner with a narrower, shorter blade. The 5-inch length lets you control exactly where the tip goes.

Same Damascus Build as the Rest of the Yi Series

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus and vacuum heat-treated to 60-62 HRC. The edge holds on light repetitive work, the kind of thing that dulls a softer blade quickly. The rosewood handle is triple-riveted with full-tang construction, so the balance point sits where your fingers are rather than tipping into the blade on a lighter knife.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-inch utility knife
• Handle: Rosewood with triple-rivet full tang
• Use: Peeling small fruits, halving cherry tomatoes, deveining prawns, and trimming silverskin where a chef knife is too much blade.
• Series: Yi Series (B27)
• Model: B27-WY

Complete Your Set

Pair it with the Yi Series 8.5" Chef Knife for board work on larger produce and proteins, and the 3.5" Paring Knife for the truly small in-hand jobs where even this 5-incher is more knife than you need.

Reach for this set when you're setting up a kitchen properly, or when the battered block set you've had since moving out has finally earned retirement. Three knives cover the full range of weeknight board work: from breaking down a whole chicken to shaving radish for a salad. One gift box. No redundant pieces, nothing you'll leave in the block unused.

What's in the Set

• 8.5" Chef Knife: The anchor blade. Rock-chop a pile of onions for Sunday ragu, butterfly a chicken thigh, or work through a butternut squash without the tip dragging. The knife you'll use for most of what happens on a cutting board.
• 7" Santoku: The push-cut specialist. Flat profile, lighter feel than the chef knife, ideal for slicing zucchini into even coins, dicing a capsicum, or paper-thin fennel for a salad. Cleaner on produce where rocking tends to bruise.
• 5" Utility Knife: The in-between blade. Trim silverskin off a pork fillet, halve stone fruit, slice a small tomato, or do the tasks where the chef knife is just slightly too much.

One Damascus Core, Three Knives

Every blade shares the same structure: a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. At that hardness the edge takes a keen polish and holds it through a full prep session. You won't be reaching for a honing rod between the onions and the chicken. The Damascus pattern flows differently on each knife in the set, which is part of what makes them worth leaving on the bench.

Rosewood Handles, Full-Tang Throughout

All three handles are rosewood, triple-riveted to full-tang blades. One solid bar of steel runs from the tip of each blade through to the butt of the handle, so the balance point sits right on your pinch grip instead of tipping into the handle. Rosewood is dense and slow to stain, and it stays comfortable whether you're gripping back for a power cut or choking up for something more controlled.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 3-piece set, 8.5" Chef + 7" Santoku + 5" Utility
• Handle: Rosewood with triple-rivet full tang
• Use: A complete daily prep lineup for rock-chopping, push-cut vegetable work, and mid-size in-hand tasks.
• Series: Yi Series (B27)
• Model: B27-A3

Complete Your Set

Pair this trio with the Yi Series 3.5" Paring Knife for peeling fruit, deveining prawns, and the small in-hand jobs a utility knife is still too large for.

Reach for this when you've got a pile of onions to rock-chop before Sunday ragu, or a whole chicken that needs breaking down before it hits the pan. The 8.5-inch blade is long enough to work through a butternut without the tip dragging, and the extra half-inch over a standard chef knife means you're clearing the board with fewer strokes. Heavy enough to feel authoritative; light enough to use for an hour without noticing.

Damascus Steel Performance

The core is 10Cr15CoMoV high-carbon stainless steel, wrapped in 67 layers of Damascus cladding. Vacuum heat-treated to 60-62 HRC, it takes a keen edge and holds it through a full prep session. The layered Damascus isn't just visual: that cladding helps the blade resist chipping when you're working through denser produce like raw beetroot or a celeriac.

Rosewood Handle, Full-Tang Build

The rosewood handle is triple-riveted to a full-tang blade, so one solid piece of steel runs from the tip through to the butt. That's where the balance comes from. It sits low in the hand with a clean profile that doesn't fight you whether you're gripping back for power cuts or choking up for finer work. Rosewood doesn't swell or stain the way cheaper timbers do near a sink.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 8.5-inch chef knife
• Handle: Rosewood with triple-rivet full tang
• Use: Your daily driver for rock-chopping vegetables, breaking down proteins, and slicing through denser produce.
• Series: Yi Series (B27)
• Model: B27-CS

Complete Your Set

Pair it with the Yi Series 7" Santoku for push-cut vegetable work where this 8.5-incher is more knife than you need, and the 3.5" Paring Knife for the small in-hand jobs like peeling apples or deveining prawns.

Reach for this when you're working through a pile of zucchini coins, shaving fennel paper-thin for a salad, or slicing a capsicum into strips. The Santoku's flat edge profile makes it the push-cut specialist: lift the heel, push forward, repeat. No rocking needed, which means cleaner cuts on produce where a rocking chef knife tends to skid or bruise.

The Santoku Advantage

The 7-inch blade sits shorter than a chef knife but taller through the spine, which gives you more knuckle clearance and a forward-weighted feel that suits the Santoku's natural motion. It's lighter in the hand than the Yi Series Chef Knife, so it won't wear you out during a long vegetable prep. The flat profile is also the right tool for slicing boneless proteins like chicken breast or salmon fillet where you want consistent thickness throughout.

67-Layer Damascus Core

The blade shares the same construction as every Yi Series knife: a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That hardness means the edge stays sharp through a week of daily prep without needing the honing rod after every session. The rosewood handle is triple-riveted and full-tang, so the weight sits right on your pinch grip rather than tipping into the handle.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku
• Handle: Rosewood with triple-rivet full tang
• Use: Push-cutting vegetables, slicing boneless proteins, and any prep where even, consistent cuts matter more than raw speed.
• Series: Yi Series (B27)
• Model: B27-RS

Complete Your Set

Pair it with the Yi Series 8.5" Chef Knife for rock-chopping and breaking down larger proteins, and the 3.5" Paring Knife for the small in-hand jobs where this 7-incher is too much blade.

This is the full daily lineup: five Yi Series blades that cover every task on a home cook's cutting board, from breaking down a butternut squash to hulling strawberries before dessert. If you're stocking a kitchen properly for the first time, or replacing everything at once, this is the set to start with.

What's in the Set

• 8.5" Chef Knife: The one you'll reach for most. Chop an onion, butterfly a chicken thigh, work through a pile of root vegetables without the blade wandering. Your board anchor.
• 7" Santoku: The push-cut blade. Flat profile, forward-weighted feel, ideal for slicing zucchini into even coins, dicing capsicum, or shaving fennel paper-thin for a salad.
• 5" Utility Knife: The in-between knife. Trim silverskin off a pork fillet, halve stone fruit, slice a small roma. Sized for jobs where the chef knife is too much blade.
• 3.5" Paring Knife: The precision tool. Peel a mango, devein prawns, hull strawberries, or segment a grapefruit. Works best in your hand rather than on the board.
• Bread Knife: The one nobody thinks about until it's missing. Long serrated blade handles crusty sourdough, soft brioche, and ripe heirloom tomatoes without crushing them.

67-Layer Damascus Across the Board

Every blade in the set shares a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That hardness is what makes these worth the investment: the edge stays sharp through a full week of daily use, not just the first few cuts. The Damascus pattern ripples differently on each blade, so the set looks intentional rather than uniform.

Rosewood Handles, Full-Tang Throughout

All five handles are rosewood, triple-riveted to full-tang blades. One continuous bar of steel runs from the tip of each blade through to the butt of the handle, putting the balance right at your pinch grip rather than out in the handle. Rosewood is dense and slow to absorb moisture, and it stays comfortable across a long prep without fatigue.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 5-piece set, 8.5" Chef + 7" Santoku + 5" Utility + 3.5" Paring + Bread Knife
• Handle: Rosewood with triple-rivet full tang
• Use: A full kitchen lineup for daily chopping, push-cut vegetable prep, mid-size tasks, close in-hand work, and bread slicing.
• Series: Yi Series (B27)
• Model: B27-A5B

Complete Your Set

Already have a few Yi Series pieces? Pick up individual knives to fill any gaps, or add the 7-Piece Set if you want to include scissors and a knife block.

Most nights you reach for two knives. This pair covers both: the 8.5" Yi Series Chef Knife for everything on the board, and the 3.5" Paring Knife for anything that needs a steadier hand. One gift box, no filler blades. Every task in your weeknight rotation is covered between these two.

What's in the Set

• 8.5" Chef Knife: Your daily driver. Rock-chop a pile of onions, butterfly a chicken thigh, work through a block of pumpkin, or slice roma tomatoes without losing the seeds. The blade you use for 90 percent of your prep.
• 3.5" Paring Knife: The in-hand blade. Peel a mango, hull strawberries, core a capsicum, trim silverskin off a pork fillet, or devein prawns. Tasks where the chef knife is just too much to control.

67-Layer Damascus, One Shared Core

Both blades are built from a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That hardness is where edge retention comes from: you won't be dulling these on a pile of carrots or a block of cheese. The Damascus ripples differently across every blade, so no two sets look quite the same.

Rosewood Handle, Full-Tang Build

Both handles are rosewood, triple-riveted to a full-tang blade. One solid bar of steel runs from tip to butt on each knife, so the balance sits right at your pinch grip. Rosewood is dense and slow to absorb moisture, which means it stays grippy and doesn't swell near the sink over time.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 2-piece set, 8.5" Chef + 3.5" Paring
• Handle: Rosewood with triple-rivet full tang
• Use: Covers everyday board work and all the precise in-hand jobs a chef knife can't.
• Series: Yi Series (B27)
• Model: B27-A2

Complete Your Set

Add the Yi Series 7" Santoku for push-cut vegetable prep where the chef knife is more blade than you need, or the 5" Utility Knife for tasks that fall between these two.