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The Lan Series 7" Santoku is the nimble all-rounder of the Xinzuo line. A flat-ish profile and tall blade make it a natural for push cuts, fine dicing and the rock-free chopping most home cooks default to. The blade is 73-layer Damascus over a 14Cr14MoVNb powder-steel core, ground to 15 degrees per side and set into an olive wood handle. Vegetables, boneless protein and herbs — this is the knife you reach for first.
15° Per Side
Push-Cut Edge
62 HRC
73-Layer Damascus
Olive Wood
Copper Rivets
Meet the master of precision and versatility. The 7-inch Santoku, or "three virtues" knife, is the beloved Japanese all-rounder. It's designed to excel at slicing, dicing, and mincing, making it a favorite for fast, efficient prep and a perfect high-performance alternative to a traditional chef knife.
Unlike a curved Western chef knife, the Santoku's flatter profile is built for a fast, efficient "push-cutting" motion. This gives you laser-precise results, paper-thin slices of vegetables, and makes quick work of fish and proteins. It's nimble, balanced, and a true joy to use for all your daily prep.
The "LAN" series is built for incredible performance. At its heart is a 14Cr14MoVNb powder-steel core, an advanced steel that is incredibly hard and fine-grained. This means it can be sharpened to a steeper, more acute angle—and it holds that razor edge far longer than conventional steels. The core is then wrapped in 73 layers of beautiful Damascus steel for added protection and a stunning, unique finish.
A great knife is an extension of your hand. The hand-polished olive wood handle has an organic, flowing shape, providing a naturally comfortable, ergonomic grip for balanced control. Each handle has its own unique grain, making your knife truly one-of-a-kind.
Pair with the LAN 8.5 inch Chef Knife and LAN 8.5 inch Bread Knife for a versatile daily prep trio.
All our knives arrive in a beautiful, premium gift box that's ready to impress. (Whether it's for a very lucky friend, or just for you.)
Lan Series · B37
Santoku means "three virtues" — slicing, dicing and mincing — and the Lan 7" is built for exactly that. The profile is flat through the belly so the edge meets the board cleanly on a push cut, with just enough curve at the tip to mince herbs. At 232g it stays light in the hand without feeling thin. This is the premium workhorse of the range: a forged Damascus blade you'll use every day, not a knife that lives in a drawer.
See it in action
In stock. Ships from Australia. Hand-wash only.
Why a santoku
The tall, flat-ground blade suits the way most people actually cut — straight down through the board rather than rocking. The 54mm blade height gives you knuckle clearance and a wide face to scoop chopped veg. Shorter and more nimble than a gyuto, it turns onions, carrots and boneless chicken into uniform pieces with very little effort.
The steel
The cutting core is 14Cr14MoVNb powder steel, hardened to 62±2 HRC through vacuum heat treatment and a deep-freeze cycle for fine grain and lasting edge retention. That core is clad in 73 layers of forged Damascus, giving the blade its rippled pattern and a polished finish. Edge ground to 15 degrees per side — keen enough for clean push cuts, robust enough for daily kitchen work.
Specification
Hand-wash only — not dishwasher safe.
In the hand
The handle is olive wood, set with copper flower rivets — warm, dense and grippy when wet. The blade runs 2.1mm at the spine and tapers toward the tip, so weight sits forward enough to drive a cut but never feels nose-heavy. Hand wash and dry it; this blade is not dishwasher safe. Backed by a lifetime warranty.
The difference
Lan 7" Santoku
Typical stamped santoku
In the box
Arrives ready to gift.
Lan Series
Lan Series · B37
Add to cart — $110.46FAQs
Yes. It's forged with 73 layers of Damascus cladding over a 14Cr14MoVNb powder-steel core. The pattern is forged into the steel, not laser-etched.
62±2 HRC, achieved through vacuum heat treatment and a deep-freeze cycle for fine grain structure and good edge retention.
15 degrees per side (15°±1), a double-bevel V-edge that's keen for push cutting but stable for daily use.
The santoku is shorter, flatter and lighter. It excels at push cuts and fine dicing of vegetables and boneless protein, where a longer chef's knife favours rocking. Many cooks find it more nimble for everyday board work.
No. Hand wash and dry it straight away. Dishwasher detergent and heat will damage the edge and the olive wood handle.
Olive wood, set with copper flower rivets — dense, warm and grippy in the hand.
Yes, a lifetime warranty against manufacturing defects.
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