The Japanese are always innovating in whatever industry they get involved with. In this case, it's not about computers and software - another area where the Japanese have brought their unique style is that of kitchen cutlery. The santoku is a knife of Japanese design that's been growing in popularity. You've likely seen some famous TV chefs using this blade to do their cutting, and there are good reasons you use one too.

"Santoku," loosely translated from Japanese, means "three virtues," or "three uses." The blade got its name because it well suited for specific cooking tasks: slicing, mincing, and dicing. True to form, quality santoku are well crafted and expertly balanced. They are designed so that the weight of the blade is relative to the weight of the handle, making exact cuts with the blade a snap.

The blade is usually about 5 to 7 inches long, though smaller models can be found. It is essentially a modification of the standard chef's knife. The main difference between a santoku and a chef's knife is that the santoku's blade is flat. A blade of this design is better suited for traditional Japanese cuisine: fish, vegetables, and boneless meats. It's also generally harder and more durable than comparable cutlery.

Another common feature of santoku knives is referred to as the "granton edge." This is essentially a line of small indents in the side of the blade that primarily serve to prevent foods from sticking to it. If you need to make small, precise cuts, the santoku is an excellent blade to use, since its generally one of the sharpest and most stable knives in any collection. It's also very versatile, which makes it a perfect option for promotion to your primary kitchen knife. The one downside to them is that they are slimmer blades, and thus can be easily broken when cutting against uneven surfaces or bones.

The standard santoku is an excellent knife on its own merits, but if you're looking for a little more, there are some alternatives to the basic version. Some blades feature piercing through them for some added flair. If you're looking for a reinforced blade, you can find hand-hammered models. These are just a couple of the options you can try out - a stylish model not only helps you out while cooking, it can also enhance the look of your kitchen.

As is the case with the majority of cookware, you'll find a wide variety of prices when shopping for santoku. Some of the primary factors that will drive prices up or down include the quality of the steel, size of the tang (which is the length of the metal that sticks into the handle), and the manufacturer. If you're willing to pay a little more, you can also get a ceramic version, which brings a number of unique advantages along with its higher price.

Many of the most renowned manufacturers offer santoku knives in their lineups. If you're looking for a top of the line model, you may consider German manufacturers such as Wusthof and Henckels. These companies offer models that range from a low of $50 to a high of almost $200. Another company that produces is excellent ones is Kershaw, a Japanese company. An authentic Japanese blade from Kershaw will run between $100 and $200.

It's important to note that santoku made outside of Japan may not be made with the same qualities as Japanese-made ones. Blades from non-Japanese manufacturers often employ softer metals, which ultimately leads to a thicker cutting edge and reduced precision. It also causes these blades to be balanced differently, which may reduce the comfort of using the blade.

A santoku knife will make a superb addition to just about any kitchen. If you're finding a few knives in your cutlery set are dulling and need to be replaced, consider adding a santoku to replace them. Due to its versatility, it can even take the place of multiple other knives. The end result is more kitchen space, and more efficient cooking time. To top it all off, santoku adds a little bit of oriental style to your kitchen.