Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in the place of a gyuto.
Indeed, this pattern is accessible and easy to use for the vast majority of daily cutting requirements.

The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") is shorter, lighter, thinner, and more hardened (to compensate for thinness) than a traditional Western chef's knife.
The three cutting tasks which the knife performs well are: slicing, dicing, and mincing.

 
The Shoso Seki Magoroku series is the latest addition of  KAI  brand.

It consists of western type, symmetrical, full stainless steel design knives, with satin finish and non-slip handle for professional use.

The blade is monosteel, with a hardness of 58±1 HRC. It features a Daido 1K6 High Carbon Stainless steel, polished blade and a convex symmetrical ellipsoidal cutting edge of 24° approximately.

The convex, 3 step grinding technology used on the series, reduces the resistance from the cutting edge resulting in a smoother sharpness.

The ergonomic handle is a continuation of the blade, from 18-8 stainless steel material.

The shape of the knives is symmetrical and the knives are functioning in both hands.