The Santoku bōchō (Japanese: 三徳包丁) meaning "Three Virtues", or "Three Uses" is ideal for slicing, chopping, and dicing. While many of the steel versions can do meat and fish, this all wood Santoku is ideal for vegetables, fruit, and herbs.
The Santoku style of blade uses less of a rocking motion and uses a more even heel-tip cutting action.
For care: re-sharpen with 1,000 grit sandpaper every 5 uses (or as needed) keeping the same angle until desired level of sharpness. Handwash only, dry immediately after. Re-oil with our Spoon Butta every 6-12 months.