The Duo-Edge grind is the feature: a row of shallow hollow ovals along both faces that trap air and stop wet slices sticking to the blade. Combined with the santoku’s flat profile and 7-inch length, it makes push-cutting through moist produce noticeably cleaner.
Potatoes, cucumber, courgette, raw fish and cheese are the things that stick to a plain blade and slow a prep run down. A santoku is cut straight down rather than rocked, so the flat edge and the released slice work together.
Dexter-Russell has manufactured cutlery in Southbridge, Massachusetts since 1818. The V-LO range is its soft-grip line for extended prep work.
