The Santoku knife is versatile, as its name in Japanese implies ???three virtues??? ??? in this case, chopping, mincing and dicing. And especially for smaller foods, such as peppers, potatoes, or cucumbers, this 5. 5-inch version is an ideal choice. Made in the ancient city of Seki, Japan, Shun knives rely on extremely sharp blades, made of Japanese VG10 steel clad with 32 layers (16 on each side) of high-carbon stainless, it delivers precision slicing, cutting and chopping unprecedented by its competitors. Imagine, a knife made the same way as ancient Samurai swords, handcrafted still today. Sharper out of the box than other knives, the Shun Classic maintains its sharpness longer, since the finely-polished blade edge has a natural tendency to remain straighter, yet can be honed using a standard steel or sent to the factory for free sharpening. The wavy, Damascus-look pattern on the blade offers stick resistance, reducing prep-plus it's rust-free. The Alton Angle, a design contribution of cookbook author and celebrity chef Alton Brown, provides more finger and knuckle clearance than a standard, straight knife allows while cutting and slicing. The 10-degree angle at the bolster also provides extra leverage to improve control and efficiency, particularly useful with smaller knives. The ebony Pakkawood handle, made of a durable white birch wood and resin combination, has a unique curved.

The Shun Pro line is designed in the single-bevel style preferred by Japanese chefs. With the broad half-inch bevel, a knife can be sharpened on a whetstone to achieve the exact angle and sharpness needed for the uniform slices required in Japanese cuisine. Moreover, the back of each Shun Pro blade features a long concave hollow that helps release food quickly, in the same manner as the multiple front hollows on a santoku knife. Differing from multi-layer Shun Classic knives, Pro knives are formed from a single piece of VG-10 steel for strength, a process known in Japan as the Honyaki style, which results in an extremely sharp edge. Featuring the classic Shun "D" or tear-drop-profile handle, made of a resin and hardwood fusion known as PakkaWood, Pro knives are most suitable for right-handed users. While dishwasher-safe, Shun knives should be carefully washed and dried by hand, then stored in a wooden block. Shun knives make exceptional gifts for the home chef, and are covered by a lifetime warranty.

Furi 9" East/ West Knife - FX Forged with Coppertail FX519 9" FX East/West knife is our most popular shaped blade becaus Chefs who love Australian-designed Furi Pro knives will swoon over the new premium-level Furi FX. Standing for Forged Exoskeleton, the FX knives are constructed out of a single piece of German stainless steel, resulting in superior strength and hygiene (no cracks or joints to collect bacteria). As with Furi Pro knives, the FX wedged handle is designed to prevent the hand from slipping toward the blade during use, and features a finger-notch and ergonomic curve that reduce strain and calluses, especially for arthritis sufferers. This handsome Coppertail knife is known as the East/West because it combines the traditional scalloped edge of a Japanese santoku, excellent for thin slicing of delicate foods such as tomatoes, with the rocking and chopping motion of a Western chef's knife. The beautifully balanced knife feels substantially hefty and features an extremely sharp blade that is easily sharpened. As the blade wears and lightens over time, the copper "tail" on the handle can be filed to counterbalance the weight. At 9 inches in length, the knife makes a superb all-around kitchen knife, and a fabulous gift for the professional home chef. Like all Furi knives, the Coppertail should be washed and dried by hand, and carries a lifetime warranty. -Ann Bieri.

Twin Four Star II 7-inch Santoku Hollow Edge Knife

Two essentials for any cook who enjoys preparing classic Asian dishes, this set includes a hollow edge santoku knife, styled after the Japanese cook's knife which is just right for thinly slicing sushi and sashimi, or just about anything you want paper thin. The second knife, the paring knife, lets you make exact cuts on smaller vegetables, and is perfect for garnishes or trimming away small pieces. Each Grand Prix II knife is precision forged of a single blank of high carbon stainless steel, skillfully honed by hand twice. The perfectly balanced knives feature molded handles that are slip-resistant and completely hygienic. An update to the original line, the Wusthof Grand Prix II knives offer more ergonomically designed handles combined with the high quality and contemporary good looks chefs and home gourmets alike desire.

A staple at your kitchen cutting area, this chef's knife is a very manageable six inches, allowing you to chop carrots, chiffonade herbs and turn chicken breasts into strips for sauteing. The blade is made of rust- and stain-free super steel, with 16 layers of stainless steel on each side of the blade. The handle is made of Pakka Wood known for its beauty and durability, and features a unique "D" shape, a contour that makes for a most comfortable grip. Kershaw-KAI has been Japan's premier blade producer for almost a century, with factories located in Seki City, Japan's famous samurai sword-making center. Bladesmiths of Seki have been carrying on the tradition of fine cutlery for more than 700 years.

From Bunmei comes this 10. 5-in. Tako Sashimi Knife. BUNMEI 10. 5-in. Tako Sashimi Knife Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed. ) The shape, weight, and wood handle-which has a ridge to ensure a secure grip-are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. [+]