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The Cuisine::pro Damashiro EMPEROR 5.5" santoku delivers the versatile performance of a full-size blade in a compact, agile format. Ideal for slicing meats, cheeses, vegetables, and nuts, it provides precision and balance for detailed prep. A low tip and broad blade support smooth slicing, dicing, and mincing, while recessed scallops reduce friction to help thin slices and sticky ingredients release with ease. Choose this 14 cm santoku to enjoy controlled cutting and easier food release with every prep task.
Agile santoku size — Compact 5.5" blade brings full santoku versatility in a nimble format, delivering controlled cuts on meats, cheeses, vegetables, and nuts during everyday prep.
Low tip control — Low tip and broad blade encourage steady board contact, supporting confident slicing, dicing, and mincing with accuracy across a wide range of ingredients.
Reduced drag scallops — Recessed scallops lower friction as you cut, helping thin slices glide off the edge and allowing sticky foods to release from the blade with less interruption.
Balanced handling — Balanced design promotes precise manoeuvring and comfortable handling, ideal for detailed prep where accuracy and consistency matter.
Versatile prep tool — Multi-purpose profile streamlines core kitchen tasks, from chopping to fine mincing, helping you maintain smooth, consistent results throughout prep.
Height: 1.378 in
Width: 3.937 in
Depth: 16.1417 in
Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
Elegant Design: Traditional Damascus-inspired blade with a hammered tsuchime finish
Precision Tapering: Double-bevel blade is tapered to a 15-20 degree angle and undergoes a premium Japanese leather sharpening process
Engineered for Performance: Ice-hardened and tempered to 53HRC on the Rockwell Hardness scale
Balanced Construction: Hidden tang construction
Handle Design: Elegant, dark walnut pakkawood handle finished with a stainless steel end cap.
Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Hand-wash with mild soap and warm water. Rinse and dry immediately. Do not place in dishwasher. Maintain sharp edge with regular use of a honing or sharpening steel. Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year. Avoiding cutting on hard surfaces such a stone, metal and glass.
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