Ko-Santoku

The name "santoku" translates to "three virtues", referring either to chopping, slicing and dicing or fish, meat and vegetables, depending on who you ask and Ko is the Japanese prefix for "small".
A santoku features a distinct sheepsfoot tip with a mostly flat cutting profile, making it ideal for push-pull cuts and helps eliminate “accordion” cuts by making more contact with the cutting board. The generally shorter length and the lower angled tip make the santoku easier to control, making it ideal for beginner or amateur cooks, but it is also exceptionally popular in a professional environment and especially with line cooks and this even smaller version is great for home use, for anyone who feels uncomfortable with larger chef knives and perfect for beginners and as a gift.

Blade length: ~145mm
Blade height: ~40mm (edge to spine)
Blade thickness: ~2.5mm (above the heel)
Edge hardness (stainless): 60±1 HRC
Edge hardness (carbon): 61±1 HRC