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The Santoku knife is the all-rounder for Asian cuisine used in preparing fish, meat or vegetables. Where the Chef?s knife has a curved blade and a high tip, the Santoku blade is much straighter with a low tip. Versions of this knife are manufactured with either a standard-edged blade or a Hollow Ground edge, also known as a Hollow Ground edge. The purpose of the Hollow Ground style blade is to assist with keeping particles from sticking to the knife edge as it cuts, as well as to reduce friction for an easier and faster chopping motion.
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