Santoku knives are a type of Japanese kitchen knife that are similar to Western chef’s knives in terms of their versatility and use. The word “santoku” means “three virtues” in Japanese, referring to the knife’s ability to perform well at three tasks: slicing, dicing, and mincing.
Santoku knives typically have a shorter and wider blade than Western chef’s knives, with a flat cutting edge and a curved spine. They are often used for a variety of tasks in the kitchen, including chopping, slicing, and dicing vegetables, meats, and herbs. Santoku knives are also well-suited for making thin, precise cuts and for scooping and transferring ingredients.
Overall, santoku knives are a popular choice for home cooks and professional chefs due to their versatility, ease of use, and ability to perform a wide range of tasks in the kitchen. Genuine Japan-made santokus are also often praised for their sharpness and ability to maintain their edge for a long time.