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Any home cook worth their Maldon salt deserves a solid chef’s knife that’s built to last. This one is named “Santoku”—meaning “three virtues”—in a nod to the meat, veggies, and fish it slices with easy perfection. It’s a true all-in-one blade forged in Seki, Japan (a town that’s been making Samurai swords for 800 years), from layers of steel and antimicrobial copper and finished with a water-resistant Kebony maple handle. To honor tradition and add grip, a 600-year old Japanese pattern is laser-etched into the wood.
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