Santoku knife

"Knife of the Three Virtues" - The Japanese term "Santoku" should be translated in this direction. This means that the three food groups of meat, fish and vegetables can be processed particularly well with this traditional type of knife. However, professional cooks can do almost anything with it. A Santoku can be recognized at first glance by the straight line that the back of the blade forms with the handle. The blade extends far out from under the handle, leaving plenty of space for the fingers. The Santoku is the Japanese counterpart to the European chef's knife. Just as versatile, usually a little shorter, but wider and sharper because of the flatter grinding. The tip is rather at the bottom of the cutting board (instead of half the height of the blade, as is the case with the European mid-point knife). The wide blade is perceived by many as pleasant because it can be easily guided through the clippings, which can also be easily picked up after cutting with the same knife. A small disadvantage can result in practice from the blade width, because it creates more friction when cutting than a narrow one, which can be achieved e.g. B. noticeable when cutting larger pieces. A scalloped edge blade reduces excessive friction and compensates for this disadvantage. On this page you will find a variety of high-quality Santoku knives with blade lengths from 14 to 19 cm. Some models are optionally available with or without a serrated edge.