The 7-inch Santoku from the Pin Series is the everyday workhorse — a flat-profile Japanese all-rounder built for fast push-cuts through vegetables, boneless proteins and herbs. The blade is a three-layer composite: a hardened 10Cr15CoMoV core jacketed in SUS410 stainless cladding, ground thin and finished by hand. Olive wood handle, full tang, lifetime warranty.
15° Per Side
Thin Push-Cut Edge
60±2 HRC
10Cr15CoMoV Core
Olive Wood
Full Tang
Reach for this when you want zucchini coins cut to the same thickness without measuring, radish shaved so thin it curls, or a capsicum diced fast without the wedges sliding around. The 7-inch Santoku's flat profile is built for a push-cut motion that keeps the blade in contact with the board on every stroke. No rocking, no accordion-slicing.
Where a Western chef knife rocks forward on its curve, the Santoku's straighter edge glides straight down. That full-contact cut gives you cleaner slices through softer produce and keeps delicate herbs from bruising on the board. The 10Cr15CoMoV core is vacuum heat-treated to 60 HRC, so the edge stays sharp through a full prep session rather than going dull halfway through your mise en place.
The handle is natural olive wood, riveted to a full-tang steel core that runs the whole length of the knife. It sits low in your grip, letting you choke up tight for control on detail work or drop back to your palm for faster bulk cuts. Lighter than the chef knife, so your wrist doesn't fatigue on a long session of repetitive slicing.
Pair it with the Pin Series 8" Chef Knife for rock-chopping and protein work, and the 7" Nakiri when you want a dedicated vegetable blade with even more board contact.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky cook, or just for you.)
Pin Series · Santoku
A 7-inch santoku is the knife that does most of the work on a home board — slicing, dicing and the flat push-cuts that suit a santoku's near-straight edge. The Pin Series pairs a hardened 10Cr15CoMoV cutting core with a SUS410 stainless jacket, so you get edge retention where it matters and easy upkeep everywhere else. Vacuum heat treated to 60±2 HRC, full tang, hand-finished. Built to be used daily, not displayed.
In stock. Ships from Australia. Hand-wash only.
Why a santoku
The near-straight edge keeps long contact with the board, so vegetables fall in clean slices instead of tearing. The blade is ground thin — a 2.1mm spine at the heel tapering to roughly 1.7mm through the mid-blade — which means less wedging through a dense carrot or sweet potato. At 192g the knife is light enough for long prep sessions without fatigue.
The steel
This is a three-layer composite blade, not a single billet. The centre is 10Cr15CoMoV — a cobalt-and-molybdenum stainless that takes a fine, durable edge — and it is clad on both sides with two outer layers of SUS410 stainless for corrosion resistance and toughness. Vacuum heat treatment brings the core to 60±2 HRC: hard enough to hold a 15°-per-side edge through real use, forgiving enough to sharpen at home. The finish is Japanese-style mirror polish and sandblasting.
Specification
Hand-wash only — not dishwasher safe.
In the hand
The handle is solid olive wood — dense, warm-grained and unique to each knife — over a full tang that runs the length of the handle for balance and a planted feel behind the edge. Hand wash only; give the olive wood an occasional wipe of food-safe oil to keep it sealed. Backed by a lifetime warranty against manufacturing defects through xinzuo.com.au.
The difference
Pin Series Santoku
Generic stamped santoku
In the box
Arrives ready to gift.
Pin Series
Pin Series · Santoku
Add to cart — $105.95FAQs
It is a three-layer composite (clad) blade — a hardened 10Cr15CoMoV core jacketed in SUS410 stainless. That construction is functional, not just cosmetic: the core carries the edge while the outer layers add corrosion resistance and toughness. It is not a high-layer patterned Damascus billet.
7 inches (about 178mm) — a versatile all-round length that handles most everyday board tasks.
Ground to 15° per side (the factory bevel sits in the 12–15° per side range), which keeps the edge thin and keen for clean push-cuts.
The 10Cr15CoMoV core is vacuum heat treated to 60±2 HRC — hard enough to hold its edge through daily use and still straightforward to sharpen at home.
No. Hand wash and dry it, and give the olive wood handle an occasional wipe of food-safe oil to keep it sealed.
It is made in Yangjiang, Guangdong — China's historic knife-making centre. The construction speaks for itself: a hardened cobalt-moly core, stainless cladding, full tang and a lifetime warranty against manufacturing defects.
A solid olive wood handle with a full tang for balance and a secure grip. Each handle's grain is unique.
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