Blade Design Santoku knives typically have a shorter, wider blade than Western-style chef's knives. The blade is typically between 5 to 7 inches in length. The blade is often flat or slightly curved, and it doesn't have a pointed tip like a chef's knife.
Sharpness Santoku knives are known for their incredibly sharp blades, making them excellent for precise cutting and slicing tasks.
Versatility As mentioned, Santoku knives are well-suited for a wide range of kitchen tasks, including slicing, dicing, chopping, and mincing. They are particularly good for vegetables, but they can handle meats and fish as well.
Japanese Steel High-quality Santoku knives are made from Japanese steel, which is known for its sharpness, durability, and ability to hold an edge.
Balance Santoku knives are typically well-balanced, making them comfortable to use for extended periods.
Reduced Rocking Motion Unlike chef's knives, Santoku knives don't have a pointed tip and are not designed for a rocking motion. Instead, they are used with a push-cut motion, which some people find more comfortable and precise for certain tasks.
Non-Stick Blades Some Santoku knives feature non-stick coatings on the blade, which can be helpful when cutting sticky foods.
