/ck/ - Food & Cooking

>>12397751
I know how it looks from the side, but similar to a chinese cleaver, it looks robust, but is delicate when compared to a typical french knife.

santokus are bad compared to a french knife, there is no reason to use a santoku over a standard french chefs knife
they slice, they peel, they can cut tomatoes, they can cut hard things like raw potatos or even frozen chocolate and if you make them, chicken bones when making chicken supreme

I just honestly see no reason to use a santoku, little less a fucking paring knife, aside from the curved paring knives of course, they have niche little uses here and there.