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Santoku
A Japanese chef knife that is relatively wide and typically 6–7 inches in length, characterized by its rounded, “sheepsfoot”-style tip. A versatile knife suitable for chopping, slicing, and rocking through meat, fish, and vegetables.
- Uses
- Chopping, Slicing, Mincing
- Best for
- Fish, Poultry, Root Vegetables, Leafy Greens, Herbs
