The thinner cutting edge of a Santoku knife is prone to chip more easily when cutting. For example, salt on salt-dried food can put a nasty chip on the cutting edge that will require re-sharpening the whole cutting edge to remove. Reduced secondary edge thickness increases pressure on the cutting edge, which can be dangerous in some applications. If you are cutting a raw chicken with a Santoku knife, be careful not to cut through bones and joints because the cutting edge can get stuck. Putting too much pressure to cut through a bone can chip the knife because the steel, as we know, is more brittle. Consider using Santoku knives to cut vegetables, herbs, and bakeries but avoid working through grains of sugar/salt; bones; other hard foods.