So what's the difference between a Santoku and a Chef's knife, you ask, as you should, because it seems like they fulfill the same role in the kitchen. And I would agree with you because there was a time when I wasn't sure what the main distinction was between the two styles of knives aside from the Santoku having a blunted tip.
And then, one day, a friend of mine who is a professional cook, had a Santoku in his roll, so I asked.
"Why use a Santoku over a chef's knife?"
"My kitchen is pretty small so all the cooks are in pretty tight quarters. A Santoku makes it less likely that I'll accidentally stab a coworker when I turn around."
So, there you have it, if there's too many people in your kitchen and you want to avoid dicing them—and no one would blame you, I mean seriously, get out, it's a small space, I'm trying to cook here—a Santoku is the knife for you.
It's like a chef's knife but with a less prominent tip. The blade is made from AEB-L stainless steel, a time-tested and reliable steel. Why fix something that ain't broke?
Because it's a stainless steel you can be sure that it will hold its edge for a long time and the finish will resist corrosion and patina. The cutting edge is plenty long for when you want to teach your onions who's boss and small enough that it'll suit even a small, tight kitchen.
We rounded the edges of the handle and spine to reduce hot spots which will reduce fatigue during long chopping sessions. The handle is made from a synthetic frame with inlaid composite scales making it very durable while also being very pretty. Just like you.