The Santoku, also called "bunka bocho" (culture knife), is mainly used for vegetables, meat and fish. Santoku means "solving three problems" and the three problems are slicing, dicing and chopping. These knives are generally flatter than Gyuto knives and have a less sharp point. Because they are flatter, the wrist is in a more natural position and the shoulder does not need to be lifted so high. These knives do not require as much space to cut. They are the most popular knives in most Japanese homes. The general size ranges from 165 mm to 180 mm. As it is double-beveled, the Santoku can be suitable for both right- and left-handed people. If you are looking for a first knife to buy, the Santoku is our first choice.