what do you use a santoku knife for

A Santoku knife is a Japanese knife that is used for chopping, dicing, and mincing, and is especially useful for julienning thin slices of vegetables and meats. The wide blade associated with a Santoku also makes it useful for "scooping" food off of a cutting board and moving it to a sauté pan or other dish. Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. They are also great for slicing cheese, fruits, vegetables, and nuts, and mincing meat or herbs. However, Santoku knives are not suitable for chopping large meat bones, slicing bread, or precision tasks such as peeling. The absence of a tip on the Santoku knife means one can slice in a single downward cut, which is faster and more efficient than the rocking method used with a Chefs Knife. Santoku knives are slightly shorter in length compared to a Chef’s Knife, making them well-suited for those with small hands.