Santoku means “three virtues” in Japanese, and this knife gets its name for the three strengths it demonstrates in the kitchen: cutting vegetables, thin-boned meats, and fish. Many cooks reach for their santoku at least as often as their chef’s knife.

This santoku’s slightly curved blade enables you to employ a rocking motion while cutting. A thinner blade makes it lighter and less tiring to use than comparable European–style knives. Plus, oval