Hollow-Edge Santoku Knife

The santoku's straight edge and blunt sheep's-foot tip favor an up-and-down chopping motion, which many cooks with smaller hands find easier to control than a long rocking chef's knife. Oval hollows ground along both faces create tiny air pockets, so thin slices of cucumber, cheese, and sweet potato slide off instead of clinging.

The molybdenum-vanadium steel holds its edge well and resists staining. Its lighter weight makes long prep sessions less tiring. Wash it by hand, dry it with a towel, and keep it away from bones and frozen foods, which can chip a thin edge. Sharpen on a whetstone at roughly 15 degrees.