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“The Cadillac of its kind.”- The Wall Street Journal
“ As beautiful as it is useful.”- New York Times
“Makes me feel like I can achieve anything.”- Chef Alex Guarnaschelli
“My best friend in the kitchen.”- Hunter Lewis, Cooking Light
“Razor sharp and gorgeous.”- Forbes
“Knife Art”- Fine Cooking
Inspired by our conversations with Grace Young, who has been lauded as the "poet laureate of the wok," we've created a set of simple, masterful tools for mastering the art of the stir fry. The Santoku handles slicing and dicing fresh veggies and meats with aplomb while the mini-chopper minces garlic and ginger with precision.
This Japanese-style blade takes its name from the "three virtues" of slicing, dicing, and mincing. An all-purpose chef knife, the santoku features a generous width for easy scooping while the moderate length and ergonomic design make it extremely agile on the cutting board.
Learn more about the Teton Edge Santoku
The Mini-Chopper: paring precision plus cutting board power.
Are these paring knives on steroids or chef knives with an inferiority complex? The Mini Chopper is a beautiful little workhorse that is small enough to hold in the hand for precision paring jobs but holds its own on the cutting board chopping vegetables and slicing chicken breasts.
Learn more about the Mini Chopper
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