Another important knife lesson: While it may seem convenient, purchasing a whole set of knives in a block isn't always the best option.
A santoku is the quintessential Japanese workhorse knife. Like a chef's knife, it can be used for all sorts of tasks, but there are some key differences.
First, santokus tend to have shorter, more compact blades that are flatter than that of a traditional Western chef's knife. This is ideal for shorter, downward strokes, as opposed to the rocking-chopping and -slicing you'd do with a longer blade. The blade design also falls somewhere between the Japanese chisel and a Western double-bevel.
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