ICED Couteau santoku

I was a bit skeptical about a colored knife, but the Swiss blade holds an edge surprisingly well even after a month of daily vegetable prep. The Santoku shape slices through tomatoes without crushing them, which is exactly what I needed.

I’ve had this santoku for three weeks now and it’s still razor sharp after daily veg prep, which honestly surprised me. The handle feels perfectly balanced in my hand, making those thin slices almost effortless.

This santoku’s blade is noticeably thinner and sharper than my old German knives—prepping onions felt effortless. The handle has a solid, reassuring grip even with wet hands. Exactly the kind of precision I was hoping for.