An alternative to the chef's knife, the Santoku is perfect for cutting, chopping and mincing vegetables. The blade has a straighter edge than a chef's knife and has a blunted sheepsfoot-tip blade with a thinner spine and can easily slice thin-boned and boneless meats, fish and vegetables.
|Product Type||Santoku Knives|
|Features||3-ply hammered finish blade, rust and corrosion resistant
Tampered Stamped Steel with Hollow Weighted Handle
Blades hold their sharp edges for longer than other steel
Made to minimize food and dirt getting stuck to the knife
Ideal for slicing meat, fish and vegetables.