Santoku's are multipurpose Japanese kitchen knives useful in virtually any scenario. They tend to be a little shorter than their Gyuto Chef's knife counterpart.
Ideal for: Precision mincing, dicing and slicing. Useful on food types: Small to medium proteins, lettuce, cabbage, kale, carrots, and cucumber.
Shop Santoku Chefs Knife!
The Santoku knife style originated in Japan. "Santoku" means three virtues or three uses. This knife allows for various cutting methods with a wide range of materials such as meat, fish, and vegetables.
Historically these Japanese knives have been the household version of the Gyuto or Chef's knife.
Setsuko, Owner, Modern Japanese Restaurant, Seattle
I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use. Repetitive cutting motions are easy and do not tire your hand out.