Japanese Santoku knives
Cuisine holds an important role in ancient Japanese culture. In the world of cutlery, traditional Japanese knives are highly prized for their hand-crafting by skilled artisans.
Characteristics of a Japanese knife
Compared to Western knives, Japanese knives display characteristics that make them unique. Indeed, the traditional processes of their manufacture, as well as the variety and difference of the foods from this region, are the reasons for their distinction.
The foods in this part of the world are different, but the way they are prepared also contrasts with Western styles, such as the traditional Japanese wooden handle, among other things.
Using the Santoku knife
In Japanese cuisine, Santoku knives are what is known as the "jack of all trades". In reference to their versatility, the name means: "three virtues".
These multifunctional knives are similar to Western chef's knives, but feature a rounded tip as well as a flat blade. As such, they can be used both in a chopping motion and a rocking motion. A Santoku knife is ideal for vegetables, meat and fish.
