The santoku knife is a trendy knife that surfaced from Japanese cuisine and spread to Western countries. The santoku knife is a great counterpart to a chef’s knife with its thin blade and razor-sharp edge. These knives are shorter than customary chef’s knives, coming in at 4-6 inches. The santoku knives are great for slicing, dicing, vegetables and meat. The santoku knife is perfect for slicing through tough food, as well on soft vegetables like tomatoes. The big differences between a customary chef’s knife and the Japanese santoku knife is the shape of the blade. The Chef’s knife has a constant taper that runs the entire edge of the blade whereas the santoku knives have a broad blade with a rapid taper on the end. The different knife shape allows you to chop and slice, in new ways. Remember a sharp santoku knife is always safer than a dull one, we also have all the sharpening tools needed to care for all your kitchen knives.