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Japanese Chef Knives

Santoku knives, often called Japanese chef knives, mainly differ in the sharpness and thickness of the European knives. A Japanese knife is usually sharpened at an angle of 15 degrees, making them sharper than European knives, which are mainly sharpened at 20 degrees. A Santoku knife is therefore more fragile than a European knife. The word Santokue means "three virtues" which refers to the three tasks for which the knife can be used, which refers to the three tasks that a Santoku knife is perfect for: slicing, dicing, and fine chopping.