A sharp blade transforms simple chopping into a skilled art, while a dull knife slows you down and diminishes flavor. Clean slices improve taste, preserve freshness, and elevate presentation—one of ...

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

A classic chef’s knife is a kitchen staple, but no home cook’s cutlery collection is truly complete without a santoku knife. A culinary workhorse with roots in Japan, the santoku knife has a shorter, ...

The santoku is a style of kitchen knife that originated in Japan. The name translates to “three uses” or “three virtues” in Japanese, which might refer to meat, fish, and vegetables or to chopping, ...

Walk into any kitchen store and you'll see walls lined with specialty knives. Boning knives, fillet knives, cleavers, Santoku ...

Adam Rothbarth was the former Food & Kitchen Writer for VICE's shopping page, Rec Room, and contributes to Chicago Magazine, Eater, and more. Our newest knife, the Mac Superior santoku, is one of the ...