"Santoku" means "Three Virtues" and the knife gets its name for the three strengths it demonstrates in the kitchen: cutting vegetables, thin-boned meats, and fish. Some chefs reach for their Santoku as readily as they reach for their chef's knife. The Santoku's slightly shorter blade makes it lighter and easier to handle than some larger chef's knives. Double-beveled blade.
for "wasabi". Smooth black polypropylene handles blended with real bamboo powder and impregnated with an antibacterial agent to prevent growth of bacteria for super clean food preparation.