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Santoku cutlery are chef knifes that originating in Japan. The name refers to 3 tasks that the chefs commonly use the santoku knife for: slicing, dicing and mincing. These knives are becoming increasingly popular in the West. They are usually shorter, lighter and thinner than a chef knife, and are constructed of a harder steel to compensate. They are known to have a scallop design on the blade which reduces friction.
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