The best knife for slicing and dicing
When it comes to food prep, which knife do we turn to most often? The Santoku knife!
Santoku knives are generally shorter, lighter and thinner than traditional chef’s knives. This general-purpose knife originated in Japan and features a sheepsfoot blade: Its flat cutting edge and curved top is designed to give you an excellent, clean cut, while minimizing the chances of anything accidentally being pierced by the point of the knife. The curved back blade gives you lots of control over what you’re cutting, whether you’re slicing up meat or dicing an onion.
It’s definitely a knife we’d recommend you add to your kitchen tool collection!