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What is a Santoku Knife?

What is a Santoku Knife?

Santoku Knife

What makes a Santoku Knife different from a Chef’s Knife?  To review; the word Santoku has Japanese historical significance that means ‘three virtues’.  The ‘three virtues’ a Santoku Knife contains is chopping, dicing, and mincing.  The Santoku Knife is the Japanese Cook’s Knife that combines the features of a clever with a Chef’s Knife.   When comparing the Santoku Knife vs. the Chef’s Knife, the Santoku Knife is designed more for cutting vegetables while the Chef’s Knife is used as more of a multi-purpose knife.

Our Santoku Knife is best known for its very sharp edged blade, which is made of high carbon stainless steel.  The steel blade is ice tempered to sustain its sharpness longer.  The Santoku Knife is an everyday use knife and will be the most cherished amongst all kitchen knives.

The Santoku Knife is becoming one of the most popular knives on the market and is known for its versatile use in the kitchen.  When cutting thinly sliced vegetables, you will find that you will do that with ease when using our Santoku Knife.  The blade is constructed with a fluted edge which makes paper thin slices and prevents food from sticking to the blade.  Vegetables (or any sticky food) will fall off the blade with ease!  See the slots in the blade in the picture above?  Those become small air pockets against the food you’re cutting, and force the food off of the blade so you don’t even need to use your fingers to remove.

Victorinox has several different types of Santoku Knives that are all priced affordably considering the prestigious handcrafted workmanship and quality that goes into our Victorinox knives.  Our Santoku knives are even used in the commercial/restaurant environment and continue to provide the utmost in quality and performance.

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