A wide scalloped blade makes Santoku knives ideal for the precision slicing and dicing of fruit and vegetables. The flat blade edge relies on a more singular downward cutting action, compared to the two-step slicing and rocking action of a cooks knife. The scalloped indentations create air pockets, pushing food from the blade and reducing friction when slicing. The Japanese-style blade edge is hand applied at a 15-degree angle. The handle is made from tactile DuPont and is ergonomically shaped for comfort and to minimize fatigue.