As an old Chinese saying goes, good things come in pairs. When a novice asking for advice on what kitchen knives for everyday use, I always recommend two knives. One of those is a chef's knife because there is no knife more essential than a chef's knife. The other should be a Santoku knife.
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In Japanese, it translates to "three virtues." Most sources say those three virtues are working with meat, fish, and vegetables, while there is also a publication that says the term may refer to three different cutting techniques: slicing, dicing, and chopping. Doesn't it sound amazing?
![kitchen knife,santoku,tuo cutlery,legacy series,meat knife](https://cdn.shopifycdn.net/s/files/1/0070/7257/9651/files/440715d8c1b33e1b0496c6c00cee0459_ce8d4fe1-6746-437b-a97b-ae09ecea3454_1024x1024.jpg?v=1617954017)
Check out our 8’’ Santoku knife from Tuo's Legacy line. It's well balanced and the curve and angle of this G10 handle is ergonomically designed for a comfortable and ambidextrous hold.
![kitchen knife,santoku,tuo cutlery,legacy series,meat knife](https://cdn.shopifycdn.net/s/files/1/0070/7257/9651/files/1_bbfee34e-be92-4cf8-8ff9-c5e898fd38b2_1024x1024.jpg?v=1617954155)
What's more, the hollow edge could create small air pockets between the blade and stop the food stick. Meanwhile, the premium high-carbon stainless blade comes razor-sharp and ready to go out of the box. Though it's not the most attractive point of the Santoku knife, for the price, you can't really beat it.