Why do you need a santoku knife in the kitchen, what to cut with it and how. Santoku knife What is a small santoku knife used for?

CHEF"s, GYUTOU (GYUTO), (牛刀), CHEF

CHEF's knives (sometimes you can hear the outdated FRENCH knives). Blade length varies from 6 to 12 inches (15 to 30 cm) or more. A blade shorter than 8 inches (20 cm) is not very convenient for many jobs, and a blade longer than 30 cm you need to get used to it and have the appropriate sizes for the table and cutting boards (and kitchens, of course). The standard sizes for a European chef are 6-8-10-12 inches (15-20-25-30 cm).

Gyutou, the Japanese equivalent of the European chef comes in 180mm, 210mm, 240mm, 270mm and 300mm. Unlike European knives, the Japanese have a metric system (or their own, they measure the length of the blade in SUN, 1 sun = 3.037 cm).

Of the European manufacturers, only Messermeister makes 9 inch (23 cm) knives. From my point of view optimal length is 8-10 inches (20-25cm). Professionals prefer longer ones - 10-12 inches (270-300 mm) or more, and 8 inch (200-210 mm) knives are perfect for a regular kitchen.

As the length increases, the width of the knife usually increases. And the width is very useful thing– firstly, it is more convenient (smoother) to cut some products, and secondly, it can be used as a spatula for transferring the cuttings into the pan. We must also not forget that CHEF's is not only cutting tool. Its butt can be used to break the shell of crabs and beat meat, and side for crushing garlic.

Usually gyutou has an edge of about 12-15 degrees, and the European chef is a little more, sometimes from 20 degrees on each side.

The relatively thick butt at the handle tapers not only towards the cutting edge, but also forward towards the tip (called “distal taper”). This is most clearly visible on forged knives of the century before last and some samples of G.P.

This structure of the knife allows you to use each part of it (middle, the tip and the heel) with maximum convenience: The sharp, thin tip allows for precise work (like slicing fillets and shallots), while heavy work falls on the heel. Here the blade is thickest and widest and you can apply significant force without the risk of damaging the knife. For heavy work, German models have an advantage - the thick, heavy German chef is better suited for chopping chicken bones than its French counterpart and, of course, better than the light, thin guitou.

A comparison of some approximately equally sized models by weight is shown in the table:

	Total length of knife, mm	Blade length, mm	Weight, g
G. Prokopenkov (Russia)	345	215	175
Gude (Germany)	340	210	292
F.Dick mod 1905 (Germany)	350	215	282
Sabatier Lion (France)	315	200	167
Murray Carter (USA)	335	215	232
Al Mar (Japan)	335	210	170
Hattori FH	335	210	169

So, CHEF's is an essential multi-purpose kitchen knife. It has a wide, hard blade from 15 to 36 cm. This knife allows you to:

1. using HEEL, chop herbs, onions, garlic, etc.;
2. using TIP to chop leeks, celery, onions and vegetables;
3. Using the middle part, cut large vegetables (cabbage, whole celery root, turnips, etc. You can also cut meat and poultry;
4. Using the flat part of the blade, crush the garlic.

The main part of the work performed by this knife is shredding and it is best suited for it. (I would like to note that the majority of a chef’s time in a restaurant is spent on shredding; as a rule, this is where his working day begins.

SANTOKU, SANTOKU (JAPANESE CHEF, ORIENTAL COOK's), (三徳庖丁)

I don’t know of any other knife that would cause so much controversy - from “I love my Santoku, I do almost all the work in the kitchen with it, this is the best and the right knife for the kitchen,” to complete categorical rejection. Santoku is not liked by professional chefs (with some exceptions). The reasoning is roughly as follows - “too short, too subtle and there is no work that he (santoku) could do better than my guyto (chef).” There is, however, a category of people who accept santoku unconditionally (in America). These are women housewives. Here, however, we must pay tribute to television propaganda - in America there is always a kitchen show with host Rachel Ray, who uses santoku for presentation (recently, the Australian company FURI began producing knives of the same name - Rachel Ray santoku).

This polarity of opinions, from my point of view, is explained by the following:

all Japanese kitchen knives“tailored” for a specific very narrow task (except for the guyto, which was made for Europe and America as a semblance of Chef's) and, as a rule, are designed for professionals. In Japan there are more than 200 types of knives, but only TWO are specially designed and produced as knives for home cooking (which is primarily determined small in size both kitchens themselves and cutting boards). It is also important that there is no continuous production in the kitchen.

One of them, NAKIRI, is a knife for vegetables, primarily for slicing, the second, SANTOKU, which was developed as a multi-purpose knife. And these are wonderful knives for home cooking. Santoku and Nakiri differ in their tip (see photo below)

Available with both traditional Japanese Sinichi Watanabe and Western Kazuyuki Tanaka handles.

Nakiri and Santoku (Sinichi Watanabe)

Nakiri and Santoku (Kazuyuki Tanaka)

It’s not for nothing that santoku, under the name “oriental cook”s, Japanisches Kochmesser,” included all famous European manufacturers in their lines - from German (Wusthof, Henckels), French (Sabatier) to Spanish (Arcos). Another thing is that decent santoku is produced only by Wusthof , good Sabatier (“K”, “Lion”, “Diamant”, “Elefant”), and the santoku produced by Zwilling J.A. Henkels (the “Twin cuisine” series) with a real santoku only has a general appearance.

Wusthof Ikon Santoku

Santoku, like Nakiri, has a wide blade (40-50mm santoku, 50-60mm nakiri), which allows them to be used as a spatula for collecting and transferring food, the blade length is 160-180 mm, the slopes are almost zero, so the sharpening angle practically coincides with the angle of descent and is 4-6 degrees for Nakiri and 6-10 (sometimes up to 15) degrees for Santoku, which, in general, is determined by the tasks of the knives.

Butt: upper – santoku, lower – nakiri

In this photo, Nakiri is at the top, Santoku is at the bottom.

Many resources (knife conferences, various studies, etc.) recommend Santoku as the first knife when purchasing knives for the kitchen.

The question is often asked whether Nakiri is needed if there is santoku. For working with vegetables, the Nakiri is a little better (sharpening angle is smaller), but in general the knives are similar for working with vegetables. But in a professional kitchen, if you have Gyutou and Nakiri, then, according to the majority, there is no need for santoku.

So, having a santoku in your kitchen, you can:

1. cut and slice meat, poultry and fish;
2. chop the greens;
3. cut vegetables;
4. cook crabs;
5. cut bread, etc..

Nakiri is better for chopping vegetables, but you won't be disappointed with Santoku either.

kids

PARING, PEELING, SHEEP FOOT, BIRD's BEAK, PETTY (ペティナイフ)

All these names refer to small knives that are vital in the kitchen (try peeling potatoes with a chef or santoku!). In Russian tradition common name for small knives there is no (maybe because for a long time in Russia the smallest one was considered the root one, which had a blade length of 14 - 18 cm).

There is quite a lot of diversity in Europe. In addition to the above, fluting, trimming, potato, curved are sometimes mentioned - but quite rarely.

PARING, PEELING are translated from English the same way - remove, cut off the crust, peel; clean, cleanse

A lightweight, convenient, sharp knife with a short, hard blade 5 to 10 cm long. Great for jobs where a big boss would look clumsy ( various kinds delicate work - peeling potatoes, cutting out potato eyes, peeling citrus fruits, roots, peeling and slicing apples and pears, etc.). The classic Paring knife is like a smaller version of the chef.

But other blade shapes are also common, such as the SHEEP FOOT (looks like a small santoku).

This knife has a straight blade and, in some cases, this gives a slight advantage (say, if you are peeling vegetables while holding them in your hand; but if you are using a cutting board, then the classic will probably be more suitable).

There is also one specific form a knife called “BIRD's BEAK” or “TOURNE knife”, which in Russian can be called “claw”.

This knife has a rounded blade and is used when peeling round objects (potatoes, apples, oranges). Often used when preparing various presentations.

The French TOURNE (English "turn") translates as "giving an elegant appearance, turning, turning, rotating."

The knife is interesting, but not vital. Although it should be noted that in some restaurants that adhere to the “old school” it is customary to consider the ability to wield such a knife as a kind of indicator of chef’s art.

This knife is often used outside the kitchen, for example, for opening boxes.

In Japan, small knives are called "PETTY" (from the French "petit" - small). It may have a longer blade (up to 150 mm, although 60-70 millimeters are also found.

Japanese knives, as always, have greater hardness and a smaller sharpening angle. They are more pleasant to work with, but I would still recommend the European classics - after all, there are a lot of people who want to use such a knife without realizing what you are doing (for example, spreading butter, scratching the tip of the knife against the butter dish, etc.)

So experience shows: for such knives, the simpler and cheaper the better.

SLICER, CARVING, Sujihiki (筋引), gastronomic knife

Slice - in English: a thin layer of something, a slice, cut into slices. A long and usually narrow knife with a rigid or slightly flexible blade ranging from 9 to 18 inches (20-45 cm) in length. According to the shape of the blade, the slicer can be classic or this one called Yatagan.

The shape of the blade doesn't really matter - it's your personal choice.

The long blade allows you to do clean cut in one movement, which is very important for beautiful and quick slicing, especially when you are working with ready-made meat.

Slicing knife big piece fried meat(roast beef) is called CARVING, usually has a blade length of 9 inches (23 cm) and usually comes with a special fork. As a rule, roast beef is cut at the table in the presence of guests using a knife and fork, and therefore they try to make such a presentation knife of higher quality, more beautiful and, naturally, more expensive.

Sujihiki (筋引)

Yanagiba can also be used for the same purposes, but it has a one-sided sharpening and requires some skill when using it.

Sometimes among European knives you can find the name HAM (HAM).

This knife has a long, slightly flexible narrow or wide blade, about 10 inches (25 cm), often rounded at the end. Used for cutting thin slices from a large piece of cooked meat - ham or ham.

Among all the slicers, the G.K. gastronomic knife stands out as a diamond. Prokopenkova.

This knife has a unique blade structure, which allows it to be used not only for slicing and cutting, but also as a filleting tool. (I note that G.K. Prokopenkov simply reproduced a knife that was made at the beginning of the 20th century by such masters as Zavyalov, Ivanov, Kondratov - and their knives had more international awards than their counterparts from the city of Solingen. Now, in addition to G.K. Prokopenkova, no one makes such knives - it can only be made by free forging, with very high labor intensity and at the limit of profitability). A knife of exceptional quality, sharpness and ease of use.

The quality and elegance of the fillet from the same master is not inferior

SALMON is a salmon knife, it is more correct to classify it as a FILLET - fillet knives that have a very flexible, narrow long blade up to 12 inches (30cm) long. SALMON is designed for cutting large fish (salmon) into very thin slices.

If the slicer is used for slicing bacon, sausage, balyk, already cooked (fried) meat, etc., then a fillet knife is indispensable where it is necessary to use its flexibility: first of all, when slicing fish, when it is necessary for the knife to slide along skin and rib bones, but it is also convenient when cutting, for example, a lamb saddle, when you need to cut along the spine along the ribs.

Some knives have so-called “Air pockets” - air pockets that protect the cut pieces of food from sticking to the blade. This type of blade is called "GRANTON EDGE". The ovals on the blade themselves are called “Kullens”. One of the well-known manufacturers of Western-style knives in Japan, Glestain produces almost all of its knives with such blades. Whether it's aesthetically pleasing or not can be debated, but the fact is that it works. In professional kitchens during continuous production, slicers are used less and less, giving way to slice machines.

BREAD Pan kiru knife (パン切ナイフ) BREAD

A wide, long, usually serrated (i.e., with teeth along the cutting edge) knife.

This knife from the German company “GUDE” is considered one of the best of its kind. The Gude company presents it as the first example of a serrated knife. The serrated teeth produce an aggressive cut and do not allow slipping on a hard bread crust. The length of the blade of a bread knife should be from 10 to 12 inches (i.e. 25-30 cm), a shorter one will not always be able to cut a large loaf without crumbs, and a longer one will create storage problems. I generally like big knives and I don't really like the bread knives that come in sets - they tend to have a blade length of 6-8 inches (15-20 cm).

It seems to me that it is better to buy a separate knife with a longer blade.

A few words about the seritor. I want to say right away that I personally really don’t like serrated knives. From my point of view, serrated knives are always of worse quality than knives with a straight blade and they only benefit when immersed at the beginning of the cut. Serrated knives are very difficult to keep sharp. Even the blade is out the best steel Over time, it will become dull with use, and sharpening such a knife is a separate and difficult task.

I can only imagine two tasks where a serrated blade outperforms a regular blade:

1. Sliced ​​bread fresh from the oven;
2. Slicing steak on a glass or ceramic plate.

Although, it must be said that the serator does all the work, but for a fairly short time, which is where the practice of using it comes from - after one or two years of homework, you need to throw it away and buy a new one. It follows that a serrated knife should be cheap.

A serrated bread knife can be used not only for slicing all types of bread and muffins, but also for peeling and cutting large fruits with hard skin and delicate pulp, such as pineapple (but shorter paragraphs than 10-12 are better here inches).

It is also difficult to perform delicate work with a serator, but a knife with a SCALLOPED blade (wavy, comb) can handle this better - both as a good slicer (for example, for slicing meat, which no serator can do beautifully), and as a good bread knife. A knife with a scalloped blade produces a cleaner cut.

Here are the recognized favorites - MAC SB015 And Wusthof Super slicer. Initially, such knives were developed for cutting confectionery products, such as marzipan.

Sharpening such a knife is much easier than sharpening a serrated one.

The photo shows a “scalloped” bread knife from the early 20th century produced by Pavlovskaya Artel.

BONING. Knife for removing meat from bones.

A knife with a short, rigid blade with a blade length of 4 to 6 inches (10-15 cm). In this case, the name clearly defines the function - removing meat from the bones of lamb, beef, pork, as well as cutting poultry.

Sometimes it can be produced with a flexible blade - closer to the fillet knife (so that the knife can pass along the bone, cutting off the meat). These “paired” knives are produced by Messermeister:

Japanese analogues are:

Sabaki

Sinichi Watanabe Sabaki

Honesuki (骨スキ) and Garasuki (ガラスキ)

Glestain Garasuki (top >) and Honesuki (bottom)

Garasuki is essentially a larger version of Honesuki. Both of these knives are designed for cutting poultry (Honesuki - for cutting chickens and smaller birds, Garasuki - for larger ones, say turkey, goose). Both knives can have a double-sided, but highly asymmetrical sharpening, or one-sided sharpening (on the front side), and an even sharpening on the back side.

The handle can be either Western or Japanese.

Carving knife large pieces animals (usually suspended) are called Hankotsu.

UTILITY- (from the English “UTILITY”) – usefulness, profitability.

A utility knife with a narrow, hard blade with a blade length of 5 to 7 inches (12-18 cm).

Wusthof Icon

This knife can be used for cutting vegetables, fruits, sausages, cheese, herbs and small pieces of meat.

Like any universal knife, it has its advantages and disadvantages. So, it has a shorter blade than Chef's or a slicer and therefore the cutting made by Utility will be less beautiful and will take longer. On the other hand, it will be much more convenient for them to peel potatoes than Chef's, but paring will cope with this much better task.

In the Russian tradition, such a knife with a blade of 14-16 cm was called root and was used for cleaning and cutting root vegetables.

G.L. Prokopenkov. The knife is rooted.

Surprisingly, such knives are the most loved by our housewives - if you conduct a survey on the topic “What knife do you most often use in the kitchen?”, then most women will answer: “Small, with a blade length of 15 centimeters - I do everything with it.” The same G.K. Prokopenkov calls such knives “ladies’ man” and I support this name.

Among the UTILITY knives, there are several more functionally “sharpened” knives.

TOMATO

Narrow serrated blade up to 13 cm long. For delicate cutting of fruits and vegetables with hard skin and soft center - tomatoes, oranges, lemons, etc.

It often has a forked edge to make it easier to pick up the cuttings.

"SAUSAGE"

those. sausage cutter – mainly used for slicing hard sausages.

Another modification of such knives is known as “SANDWICH” - a knife for cutting sandwiches. They can be either in serrated or simple (“plain”) versions.

Japanese manufacturers do not use the name “Utility”: knives with a blade up to 15 cm are called “Petty”, and then they come “Gyuto”.

The main problem with cutting food with a Utility knife on a cutting board is that due to the narrow short blade, you cannot fully use the entire length of the blade without risking damage to your own fingers (usually a third of the blade is not used). Therefore, the so-called “DELI KNIFE” was developed - a Z-shaped knife, where the blade is lower than the handle and your fingers do not interfere with the use of the entire blade when working on a cutting board. Available in both serrated and plain versions. It is believed that a “deli knife,” especially in a serrated version, does work with sandwiches, tomatoes, cucumbers, and bread better and faster.

I personally think that the shape of the knife gives some advantage, but I have big doubts about the serator (unless compared to a dull knife).

Sometimes there are knives of this shape with a longer blade than the Utility knife (for example, bread knives or for slicing cakes and muffins).

Spyderco produces wonderful knives in both serrated and regular versions. This pair, it seems to me, is the most versatile for the kitchen, given the quality of workmanship and good steel.

Spyderco KX 06 "Yan" and "Y"

Steak

A narrow knife with a raised edge (Yatagan blade) and a smooth spine up to 13 cm long. Typically used as a serving knife for meat dishes. Often has a serrated sharpening.

Cleaver

Kitchen hatchet. It has a thick, wide blade 15-18 cm long. A powerful tool for cutting large pieces of meat (including frozen), cutting joints and joints.

Yoshikane. Chopper

Soviet era hatchet.

Cheese

Cheese knife. There are different modifications for different cheeses.

Most often this is a knife with a serrated cutting edge and a forked edge. Usually there are large holes in the knife blade (up to 13 cm long) to reduce the sticking of cheese to the blade.

There are also a number special knives such as citrus knife, pizza slicer, paring knife, sommelier knife, garlic slicer, butter knife, etc.

Butter knife

Caviar knife

Sommelier knife for uncorking wine bottles

H.Roselli Garlic knife

Pizza cutter

Oyster knife

Cake set

Knives for slicing watermelon (Watermelon knife and Suikakiri - Japanese watermelon knife)

(santoku bōchō or 三徳包丁) is a traditional knife for the Japanese culinary school, which is considered universal and is used everywhere in the preparation of national culinary products. It is noteworthy that the Japanese Santoku knife is a prototype of the European chef's knife, which is also considered universal and is used in the cooking process. wide range dishes.

Often in the literature the Santoku knife is referred to as Satoku Bocho. The santoku knife was originally used for cutting meat. However, later various modifications of the Santoku knife began to appear, so the kitchen device began to be used for various culinary manipulations with food. It is worth noting that the name of the Santoku knife is literally translated from Japanese language means "three good things" or "three uses."

This self-explanatory name for a Santoku knife is due to the device’s ability to cope with various types food products. The Santoku knife is suitable for cutting ingredients into both large and small pieces or thin slices. In addition, a santoku knife is used for chopping food. The blade of a Santoku knife has a special tip shape, which is made in the shape of a sheep's leg. The blade of a santoku knife resembles the outline of a sheep's leg. This knife design makes the device very convenient to use.

A Santoku knife has a slight gap between the cutting blade and the surface cutting board. This is both a plus and a minus of a santoku knife. On the one side, original form The blade helps the cook to use the knife, however, if sharpened too much, the functionality of the santoku is reduced. In order to use the santoku, the cook must have some knowledge about the culinary device.

When using a Santoku knife, you need to make single, downward slicing movements with the device. In addition, you should lightly press the Santoku knife onto the cutting surface, so the device will be better able to cut or chop ingredients. It is worth noting that the Santoku knife differs in size from other specialized chef's tools. The blade of a Santoku knife is shorter and, as a rule, it standard sizes do not exceed 188 mm.

In order to provide the cook with wide scope for culinary manipulations, the blade of the knife is wide, and the handle of the santoku, on the contrary, is much narrower. Before using a santoku knife for cutting fish, meat with bones, or vegetables, the device must be sharpened. High-quality Japanese Santoku knives differ from cheap fakes in their service life. In addition, professionals say that the traditional Japanese santoku is well balanced, since they use high temperatures, as well as pumped out steel.

Typically, the santoku blade is sharpened more strongly, which helps achieve thinner and more precise cutting of food when using a kitchen appliance. The sharpening angle of the Japanese Santoku is 18 degrees. European Santoku models are not as well balanced, so it is sometimes difficult or even impossible to achieve improved slicing results with such a knife. In Europe, santoku blades are made from lower quality steel, which also affects the characteristics of the knife.

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16.07.2017

No one will argue that the main knife in the kitchen is the chef's knife, or, as it is often called, the Chef's knife. The name “Chef”, by the way, comes not from the fact that the knife is considered the main thing in the kitchen, but from its purpose - the Chef’s knife. Sometimes the knife is also called the “French chef knife” (although it was originally called the “German chef knife”), and in Japanese terminology there is an identical name - the Guyto knife.

By the way, among the variety of knives of Japanese cuisine, there is an analogue called Santoku. In terms of its functional purpose, the Santoku is identical to the Chef and is a universal chef’s knife. But besides this, Santoku has a number of advantages. So, translated from Japanese, Santoku means “three good things,” which indicates its purpose for working with vegetables, meat and herbs.

How to figure out which knife to choose - Chef or Santoku?

To answer this question, you need to analyze the functional purpose of the knife - where and for what you will use it, and also clarify the cutting method that you use.

Let's start with slicing.

French chef is designed for slicing food in the horizontal plane- cutting movements are performed in a plane parallel to the plane of the cutting board, using swinging movements. A kind of pendulum. Thanks to the flat shape of the blade, the Chef Knife is convenient for working with exactly what is often called a chef’s cut, similar to riding on a swing.

Santoku is distinguished by the shape of the cutting edge, which in the Japanese “station wagon” is straighter from the heel to the tip of the knife. And the butt itself has a more pronounced slope directly at the tip of the knife, and is almost straight throughout. Due to this, Santoku has more lines of contact with the cutting board, and, therefore, with the product. WITH It is more convenient for Santoku to work in a vertical plane, when the movements are in the nature of chopping, not slicing.

Let's return to the choice.

So, if you are a professional chef or you have a lot of work to do with cutting food, then your choice is Chef. The ideal balancing of the knife and the corresponding flat line of the cutting edge will allow you to cut products by “rolling”, launching the knife and maintaining its pendulum movement.

If you are not proficient in cutting, work a lot with herbs and vegetables, and want to have a more aggressive and collected cut, then your choice is a Santoku knife. In fact, it is a mix of a Chef's knife and a special hatchet for chopping vegetables and herbs - Nakiri. At home, Santoku seems more functional and convenient.

However, the choice is always yours.

Whether it's Chef or Santoku, choose high-quality Japanese knives and enjoy precise, perfect cuts.

Is one of the most versatile Japanese knives. When compared to Western knives, it is most similar to a chef's knife, although it is lighter and smaller. translated as “three virtues”, the Japanese mean its universality. good for cutting vegetables and meat.

The main difference between and a chef's knife is that the blade is curved differently than a Western chef's knife, resulting in a different cutting technique.

It has a relatively straight blade, lowered at the tip. The tip itself has an angle of 60 degrees. Some knives, especially those made outside of Japan, have indentations along the cutting edge. They are designed to make food stick less to the knife.

The notches serve as “air cushions”. Cut slices do not stick to this knifehas a thin, lightweight blade in Japan with traditional single-sided sharpening, and in the West with double-sided sharpening. The shape of the blade (“sheep’s hoof”) allows 100% use of the cutting edge. The length of the blade ranges from 12 cm to 20 cm, depending on the purpose and habits of the owner. These knives usually have ideal balancing (the ratio of the weight of the handle and the blade).

Often executed deliberately roughly, as if emphasizing handmade masters In these knives, the steel of the blade is especially valued, and not the beauty of the handle or other elements. The blade, as a rule, is simply driven into the handle and does not have a connecting bolster. When it comes to blade material, there are many variations of steel used for this type of knife. Both single-layer steel of various grades and san mai (three-layer steel) can be used, as well as a combination of hard stainless steel based on a package made of multilayer mild steel (Damascus).

How to use

The cutting edge does not bend, so cutting movements must be vertical. This can lead to some confusion for the cook, who is accustomed to lowering the heel of the chef’s knife first, and then smoothly moving towards the tip with a “swing” motion. It may seem tedious to lift the blade up/down for each cut, but the blade is very sharp and much lighter than a traditional chef's knife. This gives quick and effective results. When working with Santoku, up and down movements are used.

Types of work with a Santoku knife

Designed for all types of chopping and slicing vegetables and meat. The short blade gives the cook greater precision in his work. Straight cutting edge Good for cleaning cutting boards.

Santoku care

Like other knives, they should be washed by hand, preferably immediately after finishing work. It is especially important to observe this condition for knives made of high-carbon steel, since under the influence detergents and water, the carbon in knives is destroyed, and the knife becomes brittle. Due to the thin blade, should not be used on hard surfaces such as glass or marble. Ideal boards for working with a knife are wood or plastic. Sharpening such a knife should be done on a stone (in the case of one-sided classic sharpening) or with a standard sharpener, taking into account the sharpening angle (15 degrees). Perfect sharpening

Every housewife knows that a knife is an important device, without which it is impossible to cook. delicious dishes. A Santoku knife allows you to chop any food quickly and efficiently.

Most residents of our country have already appreciated the benefits of santoku. This type of knife sharpens well, so you can use it to chop fish, meat with bones, etc.

The wide blade of a Santoku knife allows you to perform any manipulation without difficulty, so its owners can easily cut, chop and chop food.

Due to the special shape of the blade, this type of knife is characterized by a small gap between the knife and the surface of the cutting board. This allows you to cut food with minimal physical effort.

To perform fine slicing, the knife blade is sharpened as finely as possible.

This type of knife is made from strong but durable steel, which allows you to cut even very small products. If the knife has grooves, they will protect it from food sticking while slicing. Choose Santoku and you will find out that chopping food can be a quick and enjoyable experience!