Japanese precision, Western robustness. A Santoku is a Japanese all-purpose kitchen knife. The name means "three virtues," as the versatile blade is ideal for chopping vegetables and fruits, slicing meat, and preparing fish. The "scallops" (a series of hollowed-out indentations) reduce air resistance, allowing the blade to glide effortlessly through food. Slicing, chopping, dicing, julienne, brunoise... Good cooking starts with precise cutting. The sharp 15-degree edge ensures that delicate ingredients are never crushed and always retain their freshness. The perfect weight distribution and the hand-polished Pakkawood handle are designed to cut through the toughest foods effortlessly, without sacrificing comfort. Each knife is meticulously handcrafted by Japanese artisans. The expertise is passed down from generation to generation, blending modern technology with the most traditional knife-making techniques.