- Japanese Knife Store - NOKAZE
Santoku means three virtues. Used for Meat, Fish and Vegetables.
In the 1800's ..Santoku was innovated taking advantages of western chef knife and traditional Japanese knife
. Now it is the most popular kitchen knife in Japan and it can be said
that in Japan there are no families without Santoku. In addition, santoku
is the most exported Japanese knife to the western market.
It is designed to be easy to use for meat, fish, vegetables... can be used
for variety cutting jobs in the kitchen.
The tip is not too pointed (little rounded) and the cutting edge line is
more straight than traditional Western knife.
Its blades usually have a size of 16cm-18cm (6.29inch - 7.08inch), lightweight and providing a wide blade.
A typical santoku have double beveled edge and Western-style handle. However, there is a Santoku knife with Japanese style handle.
The Gyuto is another multipurpose kitchen knife.
Gyuto is the Japanese version of classic Western chef's knife.
Santoku is taking advantages of western chef's knife and traditional Japanese
Nakiri knife. It is shorter, lightweight and have a wide blade. Easy to
use even if you are not professional chef.