About the shape - Santoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.
About Haruyuki Kokuto - Named for Shochu made from brown sugar, the Kokuto gives you the elegance and style of a traditional Japanese knife with none of the maintenance. Ginsan Stainless Steel functions like high-carbon steel so it sharpens easily, and take a 'crisp' edge like high-carbon steels. The handle is made from Yew wood, which has great durability with a gorgeous finish. These blades are a great way to start if you're looking for your first Japanese knife!
Wa (Japanese) Handle, Round Cherry wood handle with Black Pakka wood collar