Santoku is Japanese for chef's knife

Okay, not really. Santoku translates as "three virtues." And depending on who you ask, the three virtues are either three types of cuts: chopping, dicing, and mincing or three types of food: poultry, meat, and vegetables. But the point is that the Japanese santoku is an all-purpose knife, just like the chef's knife.

Santokus are generally a bit shorter than chef's knives, so some users will prefer the nimbleness of a santoku. Santokus also generally have less belly curve than a chef's knife so they're great for cooks who like to push cut.

The Kershaw Santoku has enough belly to enable rocking cuts as well. And of course, some cooks feel that their kitchen is not complete without both. We would have to agree. The Kershaw Santoku is part of the Kershaw 9900 Series of kitchen cutlery. With cutting performance that rivals much more expensive knives, the Kershaw 9900 Series offers a full range of classic kitchen tools with clean, contemporary good looks.

The blade steel is Japanese AUS6A high-carbon stainless steel and is sharpened to a razor-sharp edge. The handles are co-polymer and provide a soft-yet-firm grip. The handle is exceptionally non-slip, even in a wet kitchen environment. While you can put these knives in the dishwasher, we recommend handwashing to maintain your knives—and keep the knives from harming anything else in your dishwasher. The Kershaw 9900 Series is NSF Certified for commercial kitchens.