The appeal was the friendly shape of the blade: 5 to 7 inches long, with a rounded front edge and a boxier build than the typical chef`s knife, which usually stretches between 8 and 10 inches long and has a sleeker profile and a sword-like point. The style was developed for postwar Japanese home cooks as a more versatile alternative to vegetable cleavers- santoku reportedly means [three virtues," which are described variously as [meat, fish, and vegetables," or [chopping, slicing, and dicing"-and quickly became the country`s most popular
Kitchen Knife.
