Santoku
Santoku means 'three virtues': vegetables, fish and meat. The blade is shorter and wider than on a gyuto, 165 to 180 mm, with an almost straight edge that cuts straight down into the board.
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The tall blade leaves room for your knuckles, and most are sharpened evenly on both sides, so they suit both right- and left-handed use. The short length makes the knife easy to steer on an ordinary kitchen worktop. If you need to split a large swede or carve a roast, a gyuto is better. We sharpen it in the workshop when it needs it.
