A santoku knife is the Japanese version of a chef knife. The knife has more steel at the tip of the blade and a flatter belly and usually no bolster. The knife is not rocked like a chef knife. Most people use more of a chopping motion instead of a rocking motion when cutting various types of food.
Like any good knife, a santoku should not be dish washed or kept in a drawer. Proper care will allow for years of enjoyment.
We have a huge selection of santoku knives which make great gifts. Many of these santoku knives come with a hollow ground edge also known as a granton edge.