What is Santoku knife?

Knife Santoku is a Japanese knife that is now produced in many different countries. In places like the US, you can often see cooking in places and its popularity led to increased demand. Santoku is often considered an alternative to the chef's knife and especially attractive to those with slightly smaller hands, because it is usually slightly smaller than the chef's knife.

In Japan and elsewhere, these knives can show a lot of dispersion of appearance and size. They usually have a smaller angle than the chef knife with a handle high above the bottom of the blade. Material preferences tend to tend to different types of steel that can produce a strong ability to cut. Sometimes ceramics are used, but these knives are most often made of steel. Size differences

may be significant. The small Santoku knife blade is usually a length of no more than seven inches (17.78 cm). Others can be longer and may be about nine inches (22.86 cm) long.

One very noticeable difference between the traditional Japanese Santoku knife and those made in other countries is the lower part of the blade. In Western countries, it is often given the edges inserted, and many assume that all knives of this type must have intervening. In fact, this is not true and the real Japanese Santoku rarely has this function. This does not mean that the function is necessarily bad and some chefs praise it, because it makes it easier to avoid food with food when cutting while cutting. On the other hand, it does less than an authentic style.

There are many different tasks for which Santoku knife can be used. People usually claim that the knife can easily ground, slices or cubes. Interestingly, the word Santoku can mean "three virtues" and the Japanese recognize a knife for their three abilities or three most common uses.

It applies to all knives that quality is not only dependent on shape, size or design. Assessment of the difference between a good and average knife usually comes nand production, materials and balance. For example, it is recommended that anyone looking for a Santoku knife chooses one that has a knife flavor (part of the steel extending to the handle) that leads along the length of the handle. Choosing good steel quality is just as important.

Choosing a quality knife and there are many options, it is not enough. Knife care is also important. The knives do not remain sharp if they are washed in the dishwasher or incorrectly stored between use. When people invest in a high -quality Santok knife, they should plan to take care of it to continue to be functional and depict their three virtues in the kitchen.