The Santoku has become the most popular knife by home chefs in Japan. The name Santoku translated to ‘three virtues” which is believed to refer to the ingredients it can be used for fish/meat/veg. Like the Gyuto it is a very versatile tool in the kitchen. Its size makes it more accessible, hence its popularity amongst home chefs throughout the world. The rounded profile in the transition towards the tip gives it a very recognisable shape. The shape of the cutting edge is often flatter towards the heel than a Gyuto, with a curve leading to a slightly raised tip. The flatter heel shares some of the characteristics of the Nakiri, making this section of the knife ideal for cutting vegetables. This allows for more contact with the chopping board and the raised tip makes it possible to perform rock chops. The popularity of the Santoku reflects our changing diets with more vegetable biased meals. The typical Santoku has a blade around 7 inches long.