A santoku knife is a Japanese-style chef's knife that is designed for slicing, dicing, and chopping a variety of ingredients. The word "santoku" means "three virtues" in Japanese, which refers to the knife's ability to handle three types of cutting tasks: slicing, dicing, and chopping.
The blade of a santoku knife is typically between 5 and 8 inches long and is wider and shorter than a traditional Western-style chef's knife. The blade has a flat edge with a curve towards the tip, which allows for a more efficient chopping motion. The blade is also thinner and lighter than a Western-style chef's knife, which makes it easier to handle and maneuver.
Santoku knives are particularly useful for cutting vegetables, as the wide blade allows for easy scooping and transferring of ingredients. They are also great for slicing meat and fish, as well as chopping herbs and nuts.
Santoku knives are a popular choice among home cooks and professional chefs alike, as they offer a versatile and efficient option for a wide range of kitchen tasks. They are particularly well-suited for those who prefer a lighter, more nimble knife for their daily cooking needs.