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The blade of the Santoku is not as curved as a chef's knife, resulting in more of a chopping motion instead of a rocking motion. It performs well at slicing, dicing, and mincing.
The Kullenschliff (K) edge, also known as a Granton or Hollow-Edge, helps prevent food sticking sticking to the blade, by creating air bubbles in the hollow grooves between the food and the blade.
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