Shorter than the standard gyuto, with more blade height relative to length and a rounded A blade tip with a rounded-down front profile rather than a sharp point, named for its resemblance to a sheep's hoof. tip. The rounded tip is safe for non-expert users, and the tall blade gives knuckle clearance for home cooks who don't hold a full pinch grip. The hollow-ground depressions (a Scalloped hollows ground into the blade face that trap air to reduce suction and keep food from sticking; also called a Kullenschliff.) seen on many santoku create air pockets that reduce suction on sticky foods. The effect is real but modest: the look is more pronounced than the practical gain for most foods.
Primary tasks: general-purpose chopping, slicing, and dicing. The name (three virtues) refers to proficiency at meat, fish, and vegetables.
Vs. gyuto: shorter and taller, with more belly for rocking and less tip for fine work, and more approachable for cooks with smaller hands or boards. It is not as refined as a gyuto for professional use, but it is a compromise tool that compromises less than most. It is the most popular Japanese knife shape in the Western market.