This Japanese-style blade truly lives up to its name, which roughly translates to “three virtues” for the slicing, dicing, and mincing capabilities of this versatile and maneuverable knife. Slightly smaller than traditional chef’s knives, the Santoku is equally versatile. Use it for preparing fruits, vegetables, and boneless cuts of meat and fish. The finely pointed tip can even be used for finer work like coring out tomato stems. This light blade makes quick work of mincing up aromatics too.