A Santoku is a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. The Santoku has long been the Japanese equivalent of a chef’s knife. Compared with a classic chef’s knife, the Santoku is typically shorter and has a thinner blade, a stubbier tip, and a straighter edge.
AEB-L is an expertly designed steel, balancing high hardness with good corrosion resistance, and maxing out the amount of carbide that still maintains high toughness, sharpness, and blanking performance for razors. Those qualities make it a good knife steel in many ways as well.