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A wide scalloped blade makes Santoku knives ideal for the precision slicing and dicing of fruit and vegetables. The scalloped indentations create air pockets, pushing food from the blade and reducing friction when slicing. The flat blade edge relies on a more singular downward cutting action, compared to the two-step slicing and rocking action of a cook’s knife. The Japanese-style blade edge is hand applied at a 15 angle. The handle is made from tactile DuPont and is ergonomically shaped for comfort and to minimize fatigue.
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