Santoku knives are modern Japanese knives based on traditional knife styles. They’re the most common knife in kitchens across Japan.
Traditional Japanese knives are generally single purpose. Fish knives, boning knives, vegetable knives, bread knives. They’re all also single-bevel - sharpened only on one side. Single-bevel knives are very sharp, but also very thin and fragile.
Santoku knives are double-bevel, multi-purpose knives. They’re very durable, very sharp, and very versatile. They can chop, slice, and mince meat, seafood and vegetables.
If you want a Japanese knife with a truly Japanese style, a santoku knife is your best bet.
