The Santoku - Slicing, dicing and chopping

Santoku (meaning "three virtues") is another traditional Japanese knife found in most Japanese homes. The three virtues refer to cutting vegetables, meat or fish using different cutting techniques (slicing, dicing or chopping). It is also called a multi-purpose kitchen knife.

The Santoku is characterised by a straight and wide blade with a curved spine. It is the most popular knife in Japan and can be found in almost every household. It is often recommended as a more compact Japanese alternative to the classic Western chef's knife. Compared to the Western chef's knife, the Santoku is shorter, lighter, thinner, made of harder steel and, above all, easier to use.

  The Santoku is the ideal tool for making clean cuts, preserving the natural freshness, flavour and texture.