The santoku knife has a wide and straight blade which is shorter than most kitchen knives. Santoku rarely get longer than 7 inches. They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade. Hi, I'm Jaron, the food enthu

The design differences between the Santoku and Gyuto translate into distinct performance characteristics. Understanding these differences will help you choose the knife that best suits your cooking style and the types of ingredients you typically work with. Japan’s blade masters pass down c

The last consideration is whether you want a knife with a Granton edge. Granton edge knives have small divots on the blade, which reduce the surface area when cutting, and prevent food from sticking. They are not traditional knives, but by combining the best qualities of Japan’s specialist

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