Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing of vegetables, meat and fish and is the classic Japanese chefs’ knife shape. This shape is now becoming a byword for anyone looking for a Japanese style blade. With a wide blade with a relatively straight edge this is the perfect knife for general food preparation. In a professional kitchen this shape is best for the prep, garnish and vegetable sections. In profile, the blade is straight for about 60% of the edge and then curves softly to the tip. The breadth of this gently curved blade is ideally suited for resting against the knuckle for total control and speed as well as complete safety when chopping straight down using the very back of the knife for grater like mincing of garlic, ginger etc.
All knives come with one free sharpening. Avoid using on frozen food and on bones.