The Santuko is now common place in American kitchens and for good reason: it’s versatile and easy to control. Translated to English it means the “Three Virtues”. Those probably are cutting, slicing, and chopping. Although, it might refer to meat, fish, and vegetables. Regardless, the point is the same: it’s a knife you can use for just about anything in the kitchen.

Compared to the Gyuto (chef’s knife) there’s some distinct differences. One, it’s generally shorter, making it easier to handle and control. Two, it supports chopping better with a nice flat ‘belly’. The Gyuto has a pointer tip and a little more curve. The latter supports better rocking, but you can still rock cut with the Santuko.

Here’s a great video on how to use a Santuko. There’s some very important information on using a thin edged knife too.