Santoku knives, originally called santoku bocho knives, meaning ‘three uses’ are great for precise cutting, dicing and mincing. The sharp, straight edges and drop-point tips of santoku knives make them an effective tool for cutting fish. They’re particularly useful when preparing sushi or other raw fish, as the dimpling on the flat side of the blade helps to stop delicate items from sticking to the metal. The large, broad blade can also be used to scoop up and transport chopped food after cutting. Their usefulness isn’t just limited to fish, though: santoku knives also make light work of vegetables. Another great all-rounder, they make an effective alternative to chef or utility knives.