The Japanese Santoku knife is one of the most multi-purpose tools in the kitchen. The most noticeable feature of a Santoku is the shape of the blade often compared to a “sheep’s foot” although not all modern Santoku bears this trait. The Santokus’ blades feature curves from the spine to the tip.
A Santoku Blade or Santoku Knife should be sharp and thin. The thin blade is necessary to cut extra thin slices. The Santoku bo`cho` or Bunka bo`cho` stands for “three virtues” is a general-purpose kitchen knife introduced in Japan in the 1940s. The knife can cut, slice, and chop meat, fish, and vegetables easily. The Santoku’s blade and handle are designed to maintain balance by measuring the blade’s width and weight to the weight of the tang and the handle.
- Using a Santoku Knife for Slicing
- Using a Santoku Knife for Mincing
- Using a Santoku Knife for Chopping
Uses of best How To Use A Santoku Knife, you may learn those things also.
