Santoku is a Japanese word that means “three virtues” both for its ability to cut meat, fish and veggies, as well as the three techniques that it is ideal for: slicing, dicing, and mincing. The shorter, flatter blade edge facilitates a straight down motion as opposed to a “rocking” which is perfect for high-moisture vegetables as well as smaller kitchens or cutting boards. This knife is very effective for very thin slices, making mincing herbs and meat a breeze, fine slices of fish and shaving nuts, or turning blocks or wheels of cheese into cubes or wedges. The shape is also ideal for limited cooking spaces with more than one person