Of all japanese knives, the Santoku knife is widely considered to be the most well-balanced, and the closest to a Western style knife. It slices through meat and vegetables with ease thanks to its purposeful sheepsfoot shape and pointed tip. Some japanese kitchen knives including the Santoku also feature a scalloped edge which creates air pockets between food and knife, allowing for thinner slices without them sticking to the blade. The relatively thin blade of a Santoku knife is hardened to compensate, making it rigid and safer to use for riding along bones, joints and cartilage to separate different cuts of meat.
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