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- £22.95
The Classic Line Santoku has an 18cm blade weighing 218g, with a flat cutting edge that suits push-cutting and chopping over the rocking motion of a European chef's knife. The blade follows traditional Japanese Santoku proportions: a wide heel for knuckle clearance, a straight spine, and a sheepsfoot tip. Hollow-ground dimples along the blade face (the alveoli) reduce surface contact with food, so thin slices of fish, meat, or vegetables release cleanly rather than sticking. Total length is 31cm with a glossy red ABS handle, mirror finish, and three-rivet fixing.
The Classic Line
Classic Line knives are built around a polished welded construction that eliminates the joint between blade and handle, the area most prone to harbouring bacteria and structural weakness. The steel is X50 CrMoV15, a high-carbon stainless alloy widely used in professional kitchen knives for its balance of edge retention and corrosion resistance. Handles are gloss red ABS with mirror finish and three-rivet fixing. Each knife ships in an FSC-certified gift box with foldable cardboard interior.
- Polished welded construction, no joint between blade and bolster
- X50 CrMoV15 high-carbon stainless steel blade
- Hollow-ground dimples reduce food stiction on the blade face
- Glossy red ABS handle, mirror finish, three rivets
- FSC-certified gift box with foldable cardboard interior
Technical Data
| Weight (per knife) | 218g |
| Blade Length | 18cm |
| Total Length | 31cm |
| Blade Material | Stainless steel X50 CrMoV15 |
| Grip | Glossy red ABS handle with mirror finish and 3 rivets |
| Use & Maintenance | Hand wash in warm water and dry immediately after each use. Do not use abrasive cloths or sponges. |
Why Choose the Classic Line Santoku?
The Santoku format suits cooks who prefer a forward chopping motion over rocking, and the 18cm blade covers most prep tasks without being unwieldy. The dimpled blade face is a practical feature rather than a decorative one: it genuinely reduces drag when slicing proteins or thin vegetables. The welded construction keeps the balance point consistent, and at 218g it's light enough for extended prep sessions without fatigue.
Browse Full Range
The Classic Line Santoku is part of Berkel's Classic Line knife collection. Browse the full Classic Line range to find paring knives, cleavers, chef's knives, and bread knives built to the same standard.
What makes a Santoku different from a chef's knife?
The main difference is the cutting edge profile. A chef's knife has a curved belly suited to rocking cuts, while the Santoku has a flatter edge designed for push-cutting straight down through the board. The sheepsfoot tip and wide heel also give better knuckle clearance when working quickly through vegetables or fish.
What are the dimples on the blade for?
The hollow-ground dimples, known as alveoli, reduce the surface area in contact with food as you slice. This means thin cuts of fish, meat, or soft vegetables are less likely to stick to the blade and tear. It's a functional feature common to Japanese-style knives rather than a cosmetic one.
What is the Classic Line Santoku best used for?
Slicing, dicing, and mincing across meat, fish, fruit, and vegetables. The flat edge makes it particularly good for thin, clean slices of fish or boneless meat. It's less suited to tasks that benefit from a rocking motion, such as finely mincing herbs, where a curved chef's knife has the advantage.
What does X50 CrMoV15 mean?
X50 CrMoV15 is a stainless steel grade commonly used in knife blades. The X50 indicates roughly 0.5% carbon, which influences hardness and edge retention. CrMoV refers to chromium, molybdenum, and vanadium, elements that enhance corrosion resistance, strength, and durability. The 15 denotes approximately 15% chromium, giving the steel its strong resistance to rust and staining. It's a well-balanced alloy that offers a practical mix of sharpness, durability, and ease of maintenance, which is why it's widely used in quality kitchen knives.
How should I care for the Classic Line Santoku?
Hand wash in warm water and dry the blade immediately after use. Dishwashers blunt the edge and can damage the handle finish over time. Avoid abrasive sponges. Store on a magnetic strip or in a knife block rather than loose in a drawer.
Do I need to verify my age to buy this knife?
Yes. Under UK law, knives are age-restricted items, so you'll need to confirm you're 18 or over at checkout. We use OneID®, a UK-certified service that verifies your age instantly using information your bank already holds. There's no document upload and no sensitive data is shared with us. Delivery is handled by FedEx or Royal Mail using age-verified services, where the recipient will need to confirm they're 18 or over on arrival.
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