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Meyer Stainless Steel Sharp Santoku Knife, 17.5 cm

₹ 2,620.00 (20% Off)

Regular price Save ₹ 655 MRP ₹ 3,275.00 Sale price

Inclusive of all taxes


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Why buy the Meyer Stainless Steel Sharp Santoku Knife, 17.5 cm?
  • Seamless stainless: steel construction: Made from high-quality steel, Santoku knife is the perfect blend of exceptional durability and exquisite design
  • Superior quality: The food grade safe stainless-steel knife has a high corrosion and rust resistance for a long-lasting sharpness and impeccable performance
  • Precise cutting: The knife features fine tapered ground edge for meticulous cutting that enhances the aesthetics of your meals (especially salads)
  • Multipurpose: This lightweight knife simplifies the complicated tasks of cutting meat, creating fine slices of seafood and vegetables, mincing meats and more.
  • Ergonomic handle: Its stone finished handle with wielded half tang and half bolster gives it superior balance that ensures better control and easy clasp during cutting.
  • Easy to clean: The monolith or integrated design of the blade and handle makes it extra strong, clean and maintenance-free

    Product Code

    Country of Origin

    Stainless Steel

    Product Dimensions
    Overall Length Product: 17.5cm

    Silver blade

    Common/Generic Name
    Meyer Stainless Steel Sharp Santoku Knife, 17.5 cm

    Seller/Importer Name
    Meyer Housewares India Private Limited
    Add: 30, Link Road, Lajpat Nagar-3, New Delhi- 110024

    Package Contents
    1N Stainless Knife, Use and Care Instructions


    The date of delivery is usually between 3-4 working days. However, this can vary according to the location, climatic conditions and area distress


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Cutting comfort

Favoured by professionals as well as home chefs for its multiple uses, sturdy composition, and durability, Santoku Knife is a useful addition to your kitchen.


The food-grade safe stainless-steel knife has a high corrosion and rust resistance for long-lasting sharpness and impeccable performance. This super sharp knife smoothly glides through meat and frozen food without exerting any extra pressure or burden..

Uniquely designed

The knife features a stone-finished handle with wielded half tang and half bolster design that gives it superior balance for better control. You can easily hold the handle and chop without any discomfort.

Is your kitchen brand new? How do you do the work? What tools do you need? So, you'll need three things if you want to cook something tasty. First of all, you need fresh ingredients, some easy techniques, and some high-end tools. Because if you have the right tools, your job will be easier. A pan or casserole dish that has been used and seasoned in this way makes cooking easier and helps you make a great meal. But the knife is the most important tool for making a great meal. Therefore, Meyer presents the best knife in India- Meyer Stainless Steel Sharp Santoku Knife. This is an all-purpose knife that is built to make food processing easy and effortless.

What is a Santoku knife?

The Japanese Santoku, which means "three virtues" or "three uses," is a kitchen knife that can be used for many different tasks. Its blade is usually between 13 and 20 cm (5 and 8 in) long, has a flat edge, and curves down at the point at an angle close to 60 degrees. The word "Santoku" can mean either the wide range of foods the knife can cut, such as meat, fish, and vegetables, or the tasks it can do, such as slicing, chopping, and dicing. Either way, it means a kitchen knife that can be used for a lot of different things. The blade and handle of the Santoku are made to work well together. The width and weight of the blade are matched to the weight of the tang and the handle.

History of santoku knife:

The Santoku knife design comes from Japan, where a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables, and a Deba knife is used to cut fish. In the 1940s, someone made the first Santoku knife.

Design of santoku knife:

The sheep's foot tip is part of the shape of a Santoku blade. When the blade is resting naturally from heel to forward cutting edge, a sheep's foot design pulls the spine (called the "backstrap") down towards the front, leaving very little space above the horizontal cutting plane. Unlike a German/Western-style chef's knife, the Santoku doesn't "rock" as much, so its cutting edge is more straight. The Santoku can be used in a rocking motion, but very little of the cutting edge makes contact with the surface due to the wide tip, and very little "tip travel" happens due to the short distance from the contact landing to the tip of the cantilever. When dicing an onion, a Western knife usually cuts downward and then rocks the tip forward to finish the cut. A Santoku knife, on the other hand, relies more on a single downward cut and an even landing from heel to tip, so it uses less rocking than Western cutlery.

The Santoku is shorter, lighter, and thinner than a traditional Western chef's knife. To make up for its thinness, the steel is harder in the style of Samurai sword steel. The standard length of a Santoku blade is between 15 and 18 cm (6 and 7 in). This is shorter than the typical length of a home cook's knife, which is 20 cm (8 in). Most classic kitchen knives have a blade angle between 40 and 45 degrees, with a shoulder that is 20 to 22.5 degrees from the cutting edge on both sides. Japanese knives, on the other hand, usually have a chisel tip that is sharpened on one side and have a more extreme blade angle (10 to 15 degree shoulder). A classic Santoku will have a double-sided cutting edge like Western cutlery, but the shoulder will be steeper, at 12 to 15 degrees, like Japanese cutlery. It is very important to make Santoku steel harder so that the thin cutting edge doesn't "roll" and the edge stays sharp. But thinner, harder steel is more likely to break if it hits something hard, like a bone. German knives are made of steel that is a little "softer," but they have more material behind the edge that cuts. A German-style knife is easier for the average person to sharpen, but a Santoku knife will keep its edge longer if it is used the way it was made to be used. Santoku knives, with few exceptions, usually don't have a bolster. Sometimes they have "scalloped" sides, also called a "Granton edge," and the thickness is more even from the spine to the blade.

Buy this high-quality kitchen knife by Meyer and make cutting food and other edibles easy!