The knife santoku by Zassenhaus with a blade length of 14cm, is the Japanese version of the Chef's knife. It is slightly shorter, thinner, and has a flat blade. It is ideal for meat, especially for cutting bones, fish, and vegetables. It is less suitable for finely chopping herbs, but it is the best choice for thin slices of vegetables. It has a large blade and a surface that helps prevent food from sticking during cutting, while the curved tip aids in slicing. It is made of ceramic material, which offers better cutting quality, its blade remains sharp for a long time, and it does not affect the taste of the ingredients at all. It is resistant to corrosion and withstands acids. Thanks to the ceramic material from which it is made, it is particularly lightweight.