Santoku blade geometry integrates the sheep’s foot idea. A sheep’s foot style essentially draws the spinal column (“backstrap”) down to the front, with very little clearance above the horizontal cutting aircraft when the blade is resting naturally from heel to forward cutting edge. Providing a more linear cutting edge, the Santoku has restricted “rocking” travel (in comparison to a German/Western-style chef’s knife). The Santoku might be used in a rocking movement; nevertheless, very little cutting edge makes contact with the surface area due to the severe radius of the pointer and little “idea travel” takes place due to the short cantilever span from contact landing to suggestion. An example of this constraint can be shown in dicing an onion– a Western knife typically slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single down cut as well as landing from heel to tip, thus utilizing less of a rocking movement than Western style flatware.
The Santoku style is shorter, lighter, thinner, and more solidified (to compensate for thinness) than a traditional Western chef’s knife. Basic Santoku blade length is between 15 and 18 cm (6 and 7 in), in contrast to the typical 20 cm (8 in) home cook’s knife. Many timeless cooking area knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives normally integrate a chisel-tip (sharpened on one side), and preserve a more severe angle (10 to 15 degree shoulder). A traditional Santoku will include the Western-style, bilateral cutting edge, but preserve a more extreme 12 to 15 degree shoulder, comparable to Japanese flatware. It is important to increase the solidity of Santoku steel so edge retention is kept and “rolling” of the thin cutting edge is reduced. Nevertheless, harder, thinner steel is more likely to chip, when pushing against a bone for instance. German knives utilize a little “softer” steel, but have more product behind their cutting edge. For the typical user, a German-style knife is simpler to hone, however a Santoku knife, if utilized as created, will hold its edge longer. With couple of exceptions, Santoku knives generally have no strengthen, sometimes incorporate “scalloped” sides, called kullens, also known as a Granton edge, and preserve a more consistent thickness from spine to blade.
Variations  Some of the knives employ San Mai laminated steels, including the pattern called suminagashi . The term describes the resemblance of the pattern formed by the blade’s damascened and multi-layer steel alloys to the traditional Japanese art of suminagashi marbled paper. Forged laminated stainless-steel cladding is used on better Japanese Santoku knives to improve strength and rust resistance while keeping a hard edge. Knives possessing these laminated blades are typically more pricey and of greater quality.
Many copies of Santoku-pattern knives made outside Japan have substantially various edge designs, various balance, and various steels than the original Japanese Santoku. One pattern in variations made from a single alloy is to consist of kullenschliff [verification needed], scallops or recesses (known as kullens [verification required] hollowed out of the side of blade, just like those found in meat-carving knives. These scallops create little air pockets in between the blade and the product being sliced in an effort to improve separation and lower cutting friction.