7" Santoku Knife - Yi Series (B27)

Reach for this when you're working through a pile of zucchini coins, shaving fennel paper-thin for a salad, or slicing a capsicum into strips. The Santoku's flat edge profile makes it the push-cut specialist: lift the heel, push forward, repeat. No rocking needed, which means cleaner cuts on produce where a rocking chef knife tends to skid or bruise.

The Santoku Advantage

The 7-inch blade sits shorter than a chef knife but taller through the spine, which gives you more knuckle clearance and a forward-weighted feel that suits the Santoku's natural motion. It's lighter in the hand than the Yi Series Chef Knife, so it won't wear you out during a long vegetable prep. The flat profile is also the right tool for slicing boneless proteins like chicken breast or salmon fillet where you want consistent thickness throughout.

67-Layer Damascus Core

The blade shares the same construction as every Yi Series knife: a 10Cr15CoMoV high-carbon stainless core wrapped in 67 layers of Damascus, vacuum heat-treated to 60-62 HRC. That hardness means the edge stays sharp through a week of daily prep without needing the honing rod after every session. The rosewood handle is triple-riveted and full-tang, so the weight sits right on your pinch grip rather than tipping into the handle.

Specifications

• Blade Steel: 67-layer Damascus with 10Cr15CoMoV core
• Hardness: 60-62 HRC (Vacuum Heat Treated)
• Blade Profile: 7-inch Santoku
• Handle: Rosewood with triple-rivet full tang
• Use: Push-cutting vegetables, slicing boneless proteins, and any prep where even, consistent cuts matter more than raw speed.
• Series: Yi Series (B27)
• Model: B27-RS

Complete Your Set

Pair it with the Yi Series 8.5" Chef Knife for rock-chopping and breaking down larger proteins, and the 3.5" Paring Knife for the small in-hand jobs where this 7-incher is too much blade.