In Japanese, Santoku means ‘the three virtues’ or ‘three ways’ and refers to the three different cutting techniques a Santoku knife is created for: dicing, cutting and chopping.
A vegetable knife is an obvious fit for kitchens where fish and vegetables often appear on the menu. It is particularly suitable for efficiently cutting and chopping vegetables, such as carrots, onions, lettuce and cabbage. Fine, ultra-thin and precise slices of chili, lemongrass and more. Slicing fish for sashimi and other delicate fish dishes. Mincing meat and fish to make tartars, for example.
