According to Chef's Choice , the difference between the two knife angles has developed due to the difference in local cuisine. Santoku in Japanese transliterates as "three virtues" so they are otherwise known as "three purpose" knives. Blades around mm to mm. What impressed me the most is, They've used a VG 10 stainless steel. Subscribe for Exclusive Offers!
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Two Piece Asian Cook's Set - 9276

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Eurasia, Asian style knives

Especially when slicing stuff real thin. Takohiki will also generally have a flatter profile than Fuguhiki and Yanagiba although the primary performance-related differences between the three styles come from the height and thickness variation. Third, I didn't find a HUGE difference between this high quality knife and the cheap-o, no brand one I was using before purchased in Japan for a couple of dollars. This glides through shallots like nothing!! It's very sharp, cuts easily through without much effort. I find myself incorporating more vegetables in my meals.
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Asian-Style Knives | Wusthof | Everything Kitchens

This Shun knife is so sharp and thin, it slices meat and veggies with ease. Local lifestyle expert Ross Sveback helps us sweep through the ins and outs of a room full of brooms. Great upgrade for the home chef So, I purchased this knife after reading reviews of more expensive knives. Traditional Kiritsuke are single-bevel knives with a sharp pointed tip that are meant to combine the function of an Usuba and Yanagiba. I tend to prefer minimalism on this kind of stuff.
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This thing cut perfectly! A few months later I mistakenly left it overnight in a sink full of water. I've been in the restaurant industry my entire life and this is one of the best knifes I've ever been around. As a result of the increased bevel angle, these knives do not achieve the same level of sharpness as a traditional Deba. The quality of the knife is remarkable for the price.
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Asian style knives

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