Santoku [SEP] country of origin
Santoku
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The word may refer to the wide variety of ingredients that a Santoku knife can handle: meat, fish and vegetables, or to
limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery.
The Santoku design is shorter, lighter, thinner, and more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between , in comparison