Cutting, Dicing, slicing

Santoku Knife, a popular variation to the chef’s knife, often referredto as a ‘Japanese chef’s knife’. ‘Santoku’ means ‘good at 3 things’ –cutting, slicing and mincing. Often available with a Granton (dimpled)blade to prevent food sticking and to allow for more efficient slicing.This knife has an ultra-sharp straight-edge blade which cuts smoothly.Which is also wide for an easy transfer of ingredients with a low tip idealfor intricate cutting and boning.Granton edge knives feature hollowed out sections running along bothsides of the blade. When slicing meat, the grooves create a small airspace between the product being cut and the knife to ease slicing.Granton edge knives are often preferred when slicing thin portions ofpoultry, roasts, or ham.