An alternative to the chef's knife, the Santoku knife is great for cutting, chopping and mincing vegetables. The blade has a straighter edge than a chef's knife and has a blunted sheeps foot-tip blade with a thinner spine. It can easily slice thin-boned and boneless meats, fish and vegetables.
Originating in Japan, Santoku means three virtues, the three types of food most commonly cut in the kitchen: vegetables, meat, and fish.
This Asian-type knife has a broad blade and especially sharp cutting edge for smooth and effective cutting.
All knife measurements are for the blade only, not the handle.