Santoku
Santoku blades are wider and sit at a flatter angle than most Western knives. When you're cutting through an onion or a block of cheese, food falls away from the blade instead of wedging against it. That wider face also doubles as a scoop. Chop, scoop, drop in the pan. No scraping around with your fingers.
Reviews From Real Kitchen's
★★★★★ 5/5
Susana
★★★★★ 5/5
Conal
★★★★★ 5/5
Andy
★★★★★ 5/5
Vanya
★★★★★ 5/5
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