Rotoku with Hollow Edge 17 cm

The fusion of the European chef's knife and its Japanese counterpart, the Santoku, is the Rotoku: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Rotoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.