The Zhen Series santoku is a nimble Japanese-style all-rounder built around a Blue 2 (Aogami) carbon-steel core. A flat-ish profile and tall blade suit push cuts, fine slicing and the quick scoop-and-chop most home cooks reach for daily. Three-layer San Mai construction wraps the hard carbon core in SUS410 stainless cladding, and the blade is taken to 62-64 HRC for a hard, keen edge. Maple wood and white buffalo horn finish the hidden-tang handle.
15° Per Side
Keen Push-Cut Edge
62-64 HRC
Blue 2 Carbon Core
3-Layer San Mai
Stainless Clad
The Santoku, meaning "Three Virtues," is the master of slicing, dicing, and mincing. The Zhen Series 7" Santoku elevates this daily driver into a high-performance instrument. With a flatter profile than a chef's knife, it excels at vertical chopping motions and creating paper-thin vegetable slices.
At the heart of this blade is Japanese Blue Steel No. 2 (Aogami #2). Known for its high tungsten and carbon content, this steel reaches a hardness of 62–64 HRC. This extreme hardness allows for a steeper, sharper edge angle that stays sharp through effortless prep work. The core is sandwiched between softer stainless steel layers (San Mai), offering structural support while exposing the high-carbon edge for pure cutting power.
The handle is crafted from select Maple Wood, offering a smooth, warm tactile feel. It is capped with a premium White Buffalo Horn bolster. The light color palette of the handle provides a stunning contrast to the dark, reactive edge of the Blue Steel core.
Please read before purchasing: This knife requires specific maintenance practices.
Combine with the PM8M 8.5" Bunka for larger tasks or the 5" Utility for detailed work.
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.)
Zhen Series · Santoku
The santoku is the knife you'll pick up most. Its flat-ish profile keeps the edge on the board for clean push cuts, and the tall blade gives you knuckle room and a face to scoop with. The Zhen Series builds that shape around a Blue 2 (Aogami) carbon-steel core, San-Mai clad in SUS410 stainless and hardened to 62-64 HRC. A premium all-rounder for vegetables, herbs and boneless proteins.
In stock. Ships from Australia. Hand-wash only.
Why a santoku
Three virtues, as the name suggests: slicing, dicing and mincing. The flat-ish edge sits down on the board so push cuts land clean without the rocking a chef's knife wants. At 184mm the blade is short enough to feel nimble and tall enough (51mm) to keep your knuckles clear and scoop prep straight off the board. Ground to 15° per side and run at 62-64 HRC, it takes a fine edge and holds it through a session of vegetables, herbs and boneless proteins.
The steel
The cutting core is Blue 2 (Aogami) carbon steel, a Japanese steel prized for taking a very keen edge and holding it. It's a three-layer San Mai build: the hard carbon core is clad on both sides in SUS410 stainless for support and easier care. Vacuum heat treatment with a deep-freeze cycle takes the blade to 62-64 HRC. Being a carbon core it is not stainless through-and-through, so it's hand-wash only and will develop a patina with use. The visible line on the bevel is the San-Mai clad transition, not a decorative Damascus pattern.
Specification
Hand-wash only — not dishwasher safe.
In the hand
The handle pairs maple wood with a white buffalo horn bolster, fitted to a hidden tang for a clean, balanced feel toward the blade. Total length is 335mm and the knife weighs about 139g, so it stays light and quick through long prep. Each knife ships in a handmade solid-wood gift box. A matching wooden sheath is available separately.
The difference
Zhen Series Santoku
Generic stainless santoku
In the box
Arrives ready to gift.
Zhen Series
Zhen Series · Santoku
Add to cart — $169.95FAQs
No. It's a 3-layer San Mai (composite) blade, not a patterned Damascus. The Blue 2 carbon core is clad on both sides in SUS410 stainless, and the line you see on the bevel is the clad transition, not a raindrop or ladder pattern.
The cutting core is Blue 2 (Aogami), a Japanese carbon steel known for a very keen, long-holding edge. It's clad in SUS410 stainless for support, hardened to 62-64 HRC.
No. The carbon-steel core is not rust-resistant, so it's hand wash and dry only. With use it will develop a patina, which is normal for carbon steel.
The santoku has a flatter profile and a taller, shorter blade. It favours straight push cuts rather than the rocking motion of a chef's knife, and it's lighter and more nimble for everyday vegetable and herb prep.
15 degrees per side. Combined with the 62-64 HRC carbon core, that gives a fine edge that takes and holds sharpness well.
Maple wood paired with a white buffalo horn bolster, set on a hidden tang for a light, blade-forward balance.
Each knife ships in a handmade solid-wood gift box. A matching wooden sheath is available separately.
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