The MARU Japanese Kitchen Knife features a wide stainless steel blade and a red oak wooden handle, displayed on a plain white background.
A close-up of the MARU Japanese Kitchen Knife, featuring a sharp metal blade and a red oak handle with a black collar, highlights the refined elegance of this premium kitchen knife.
A MARU Japanese Kitchen Knife, a top pick among Japanese kitchen knives, features a wooden handle and blade guard on light wood. The blade guard lies below the knife with “Japanese Kitchen Knife” labeled beside it.
A MARU Japanese Kitchen Knife with a wooden handle and blade sheath lies on a light wood surface. The uncovered blade is below the sheath, and santoku is shown in the top left corner. Santoku knives are valued in Japanese kitchens.
A MARU Japanese Kitchen Knife with a wooden handle and matching sheath rests on a light wood surface. The product name Nakiri is labeled next to the blade, similar to other Japanese kitchen knives.

Japanese Kitchen Knife with Red Oak Handle

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The Triple-Layer Japanese Kitchen Knives with Japanese Red Oak Handles bring professional-grade cutting performance to your kitchen through three specialized blade profiles, each designed for specific culinary tasks. This collection features traditionally crafted Gyoto, Santoku, and Nakiri knives, all constructed with triple-layer stainless steel blades and fitted with beautiful Japanese red oak handles that combine functionality with aesthetic appeal.

Key Features:

  • Triple-layer stainless steel blade construction
  • Japanese red oak handles for comfort and control
  • Three specialized blade profiles included
  • Compact sizes perfect for home kitchens
  • Traditional Japanese blade geometry
  • Protective sheaths included
  • Balanced design for reduced fatigue
  • Professional-grade cutting performance

Gyoto Knife Specifications:

  • Blade length: 5⅜ inches
  • Overall length: 9¾ inches
  • Blade height: 1⅜ inches
  • Purpose: All-purpose cutting from meat to vegetables

Santoku Knife Specifications:

  • Blade length: 5⅛ inches
  • Overall length: 9½ inches
  • Blade height: 1½ inches
  • Purpose: Mincing, dicing, and slicing

Nakiri Knife Specifications:

  • Blade length: 5⅜ inches
  • Overall length: 9¾ inches
  • Blade height: 1½ inches
  • Purpose: Vegetable and fruit preparation

Ideal for:

  • Home cooks seeking professional performance
  • Japanese cuisine enthusiasts
  • Compact kitchen spaces
  • Culinary students
  • Anyone transitioning to Japanese knives
  • Gift sets for cooking enthusiasts
  • Small-handed users preferring lighter knives
  • Daily meal preparation

Benefits:

  • Triple-layer construction provides edge retention
  • Red oak handles offer secure grip
  • Multiple blade styles cover all kitchen tasks
  • Compact sizes enhance maneuverability
  • Sheaths protect blades during storage
  • Traditional geometry improves cutting efficiency
  • Lighter weight reduces hand fatigue
  • Professional results in home kitchens

Specialized Blades for Every Task: Each knife in this collection addresses specific cutting challenges with purpose-built design. The Gyoto serves as your versatile workhorse, essentially a sleeker Japanese interpretation of the Western chef's knife that handles everything from breaking down proteins to mincing garlic with equal precision. The Santoku, meaning "three virtues," excels at its namesake tasks of mincing, dicing, and slicing with its straight edge and sheep's foot blade profile that promotes a efficient push-cut motion. The Nakiri, translating to "leaf cutter," features a distinctive rectangular blade with a flat edge that makes full contact with the cutting board, perfect for precise vegetable work where uniform cuts are essential. The compact blade lengths around 5 inches make these knives exceptionally maneuverable while still providing adequate cutting surface for efficient prep work.

Quality Construction Meets Thoughtful Design: The triple-layer blade construction combines a hard steel core for exceptional sharpness with softer outer layers for durability and flexibility, creating blades that take and hold razor-sharp edges while resisting chipping. Japanese red oak handles provide natural warmth and texture that improves with use, developing a personal patina while offering secure grip even when wet. The included sheaths protect these precision edges during storage, maintaining performance between uses. The balanced design and lighter weight compared to Western knives allow for extended prep sessions without fatigue, while the traditional Japanese blade geometry—thinner and harder than European counterparts—slices through ingredients with less resistance. Whether you're executing precise vegetable cuts with the Nakiri, handling versatile prep with the Santoku, or tackling diverse ingredients with the Gyoto, this trio provides comprehensive coverage for all your kitchen cutting needs.

Available for pickup
In stock at 873 US-1, Woolwich, ME 04579 · Usually ready in 24 hours

In stock at 873 US-1, Woolwich, ME 04579

Japanese Kitchen Knife with Red Oak Handle · Santuko

Available for pickup

873 US-1, Woolwich, ME 04579

Usually ready in 24 hours

873 U.S. 1
Woolwich ME 04579
United States

+12074427938

The Triple-Layer Japanese Kitchen Knives with Japanese Red Oak Handles bring professional-grade cutting performance to your kitchen through three specialized blade profiles, each designed for specific culinary tasks. This collection features traditionally crafted Gyoto, Santoku, and Nakiri knives, all constructed with triple-layer stainless steel blades and fitted with beautiful Japanese red oak handles that combine functionality with aesthetic appeal.

Key Features:

  • Triple-layer stainless steel blade construction
  • Japanese red oak handles for comfort and control
  • Three specialized blade profiles included
  • Compact sizes perfect for home kitchens
  • Traditional Japanese blade geometry
  • Protective sheaths included
  • Balanced design for reduced fatigue
  • Professional-grade cutting performance

Gyoto Knife Specifications:

  • Blade length: 5⅜ inches
  • Overall length: 9¾ inches
  • Blade height: 1⅜ inches
  • Purpose: All-purpose cutting from meat to vegetables

Santoku Knife Specifications:

  • Blade length: 5⅛ inches
  • Overall length: 9½ inches
  • Blade height: 1½ inches
  • Purpose: Mincing, dicing, and slicing

Nakiri Knife Specifications:

  • Blade length: 5⅜ inches
  • Overall length: 9¾ inches
  • Blade height: 1½ inches
  • Purpose: Vegetable and fruit preparation

Ideal for:

  • Home cooks seeking professional performance
  • Japanese cuisine enthusiasts
  • Compact kitchen spaces
  • Culinary students
  • Anyone transitioning to Japanese knives
  • Gift sets for cooking enthusiasts
  • Small-handed users preferring lighter knives
  • Daily meal preparation

Benefits:

  • Triple-layer construction provides edge retention
  • Red oak handles offer secure grip
  • Multiple blade styles cover all kitchen tasks
  • Compact sizes enhance maneuverability
  • Sheaths protect blades during storage
  • Traditional geometry improves cutting efficiency
  • Lighter weight reduces hand fatigue
  • Professional results in home kitchens

Specialized Blades for Every Task: Each knife in this collection addresses specific cutting challenges with purpose-built design. The Gyoto serves as your versatile workhorse, essentially a sleeker Japanese interpretation of the Western chef's knife that handles everything from breaking down proteins to mincing garlic with equal precision. The Santoku, meaning "three virtues," excels at its namesake tasks of mincing, dicing, and slicing with its straight edge and sheep's foot blade profile that promotes a efficient push-cut motion. The Nakiri, translating to "leaf cutter," features a distinctive rectangular blade with a flat edge that makes full contact with the cutting board, perfect for precise vegetable work where uniform cuts are essential. The compact blade lengths around 5 inches make these knives exceptionally maneuverable while still providing adequate cutting surface for efficient prep work.

Quality Construction Meets Thoughtful Design: The triple-layer blade construction combines a hard steel core for exceptional sharpness with softer outer layers for durability and flexibility, creating blades that take and hold razor-sharp edges while resisting chipping. Japanese red oak handles provide natural warmth and texture that improves with use, developing a personal patina while offering secure grip even when wet. The included sheaths protect these precision edges during storage, maintaining performance between uses. The balanced design and lighter weight compared to Western knives allow for extended prep sessions without fatigue, while the traditional Japanese blade geometry—thinner and harder than European counterparts—slices through ingredients with less resistance. Whether you're executing precise vegetable cuts with the Nakiri, handling versatile prep with the Santoku, or tackling diverse ingredients with the Gyoto, this trio provides comprehensive coverage for all your kitchen cutting needs.

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