Ebony wa handles are heavy, closed-pore grips that dampen vibration and keep indexing precise. The slim round or octagonal shape suits a pinch grip and shifts balance slightly toward the hand for controlled board work with 165–170 mm Santoku blades, which use thin double bevels, a flat midsection, and a low tip for straight slicing and neat dicing.
The wood’s hardness resists wear yet benefits from periodic conditioning. Rinse by hand, dry at once, avoid heat and long soaks, and apply a small amount of oil to stabilize the handle and horn ferrule over time.
If you want pro-level prep at home, don’t stop here. Explore our Santoku collection for more blades built for clean cuts, easy release, and control. You’ll see what makes each knife unique and which one fits your kitchen.
