The Santoku can be used to cut most ingredients such as fruit, vegetables, and even slice thin cuts of meat. The wide blade can be used to scoop diced vegetables or other ingredients into a pot or bowl and is also good for crushing garlic.
Other common names for this style of knife is East-West or Santoku.
A Santoku knife is the Japanese version of a chef knife. The knife has more steel at the tip of the blade and a flatter belly and no bolster. The knife is not rocked like a chef knife. Most people use more of a chopping motion instead of a rocking motion when cutting various types of food.
The Santoku can also be used to slice meat and has a narrow spine for making thin cuts. The wide blade can be used to scoop diced vegetables or other ingredients into a pot or bowl and is also good for crushing garlic. A Santoku can be used on most ingredients such as fruit, vegetables, and even meat.
Like any good knife, a santoku should not be dish-washed or kept in a drawer. Proper care will allow for years of enjoyment.
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