Julienne Santoku Knife

Name: Julienne Santoku Knife
Brand: Julien
SKU: JUL-SNT-SS-285
Price: 72.00 CAD
Availability: InStock

$72.00

Balanced, practical, and sharp.

The Julienne Santoku is an everyday kitchen knife for chopping, slicing, and dicing with control.

It is not dramatic. It is useful. Julien respects this.

At around 110 g, it is roughly half the weight of a typical chef's knife - easy to handle for everyday prep.

Santoku design - balanced for everyday prep
Stainless steel blade
Designed for chopping, slicing, and dicing
Dishwasher safe
Made to complement the Enzo Series cookware
Part of the Julienne knife line
Lightweight - about half the weight of a typical chef's knife, and easier to handle for daily use

Materials & Safety

Julienne Santoku Knife is made from stainless steel with no synthetic non-stick coating — no PTFE, no PFAS, and no PFOA.

Blade material: Stainless steel
Edge: Double bevel
Hardness: 50–55 HRC
Weight: 0.24 lb / 110 g
Dimensions: 285 x 46 x 18 mm
Dishwasher-safe: Yes
Made in: Tsubame-Sanjo, Niigata, Japan

Expanded Description

The santoku is perhaps the most practical knife in a home kitchen: wide enough for confident chopping, balanced enough for extended prep, and useful for vegetables, fish, and boneless meat alike.

The Julienne Santoku is designed for the everyday cook who wants one very useful knife. Not theatrical. Not overcomplicated. Just a well-made blade that makes dinner prep less of a project.

Made from stainless steel and dishwasher safe - for people who cook in real kitchens and would prefer not to add a hand-washing ceremony to every meal.

At around 110 g, the Santoku is roughly half the weight of a typical chef's knife, so it stays easy to handle across a full prep session.

Best For

Vegetables
Fish
Boneless meat
Daily prep
Home cooks who want one very useful knife
Chopping, slicing, and dicing

Dimensions

Blade Length: 6.5 in. / 165 mm
Total Length: 11.2 in. / 285 mm
Handle Thickness: 18 mm
Blade Height: 46 mm
Weight: 0.24 lb / 110 g

Safety & Materials

Blade material: Stainless steel

Hardness: 50–55 HRC

Edge: Double bevel

No surface coating
Dishwasher safe (hand-washing recommended)

Origin: Tsubame-Sanjo, Niigata, Japan — over 400 years of metalworking tradition

Care

Dishwasher safe.
Hand washing and immediate drying will extend the life of the blade and handle.
Store in a knife block, on a magnetic strip, or with a blade guard.
Hone regularly. Sharpen as needed.

SHIPPING, WARRANTY & RETURNS

60-Day Returns

Not what you expected? Return it within 60 days of delivery — used or unused. For change-of-mind returns, return shipping is deducted from your refund. For damaged or defective items, we cover it entirely. Start a return at hello@juliencookware.com.

Exchanges

We don't process direct exchanges. Return the original and place a new order for the size or product you'd like instead.

Lifetime Warranty

If your pan fails because of how it was made, we'll replace it. For life. The warranty covers structural and handle failure under normal use, and manufacturing defects in the nitrided surface.

It does not cover rust from improper care, warping from thermal shock, dishwasher use, or damage from dropping.

To make a claim, email hello@juliencookware.com with photos. We'll review within 3–5 business days and ship a replacement at no charge if approved.

The warranty follows the pan, not the receipt — gifts and hand-me-downs included.

Julienne Santoku Knife

$72.00

Thin and light

Little steel behind the edge.

Glides easily

Less effort, every cut.

Forgiving

Resists chipping, easy to sharpen.

Made in Japan

Sharp out of the box.

THIN, LIGHT, MADE IN JAPAN

Thin Japanese knives that glide through prep with almost no effort. Forgiving, easy to sharpen, and built for home cooks.

The clean-kitchen guide

Good to know

What makes it so easy to cut with?

It is thin and light, so there is very little steel behind the edge to push through the food. That geometry, not weight, is what makes it glide.

How is the steel?

A forgiving stainless that resists chipping and sharpens back quickly at home. It trades a little edge retention for toughness and easy maintenance, which is the right call for a busy home kitchen.

Will it chip?

It is made to resist it. The tougher steel tends to roll rather than chip, and a few passes on a honing rod bring the edge right back.

How often will I sharpen?

A quick hone keeps it keen day to day, with a proper sharpen now and then. Both are easy because the steel is forgiving.

Is this for professional chefs?

It is built for home cooks who chop every day and want it light and effortless, not for collectors chasing maximum edge retention.