The Japanese Santoku knife means "three uses" and is excellent at slicing, dicing, and mincing
Combines features of a cleaver with a chef's knife and the granton edge flutes make paper thin slices while preventing food from sticking to blade
High-carbon stainless-steel blade provides maximum sharpness and edge retention, stamped from cold-rolled steel and ice tempered
Blade conical ground for minimal resistance while cutting, laser tested to ensure optimum cutting power, bolsterless to allow use of entire blade
Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort, NSF approved
