The Santoku knife is a famous knife originating in Japan: in this guide we discover all its advantages in the kitchen, how to best use it and the buying advice of our experts to choose the best models available. Enjoy the reading!
Index of contents:
- What is? the Santoku knife
- How to use Santoku the kitchen
- The best european santoku knives
- Best Japanese Santoku Knives
- Maintenance Tips
Have you ever heard of a Santoku knife? You must know that the kitchens of professionals but also of many amateurs are characterized by the presence of this really interesting kitchen knife that plays a precise role within one or more kitchens. dishes. In the following lines, we have chosen to show you what the Santoku knife is for, what its characteristics are and what its most common uses are. common. In addition, you will discover the best santoku knives at your disposal that the market currently offers.
What is it? the Santoku knife
The Santoku knife is the perfect choice for you. one of the most important accessories in the kitchen. It is defined by many as a all-rounder knife as it can be used in many ways. be intended for cutting meat, fish and vegetables .
The Japanese term Santoku means “ the three virtues ”, it is; a knife originating from Japan. In recent years, oriental cuisine has grown in popularity. also widespread in our country bringing with it; in addition to delicious dishes, also very practical kitchen utensils for preparing, cutting and cooking different foods.
This Japanese knife is made in Japan. characterized by a broad and fine blade and a handle aligned in the upper part of the blade. It is a particularly practical, professional and versatile tool , which became popular in the kitchens of great chefs and then also borrowed from amateur cooks.
The Santoku knife also provides for the presence of alveoli on the blade. In a nutshell, the Santoku has a hollow edge made with vertical and equidistant indentations, inside which there are small pockets of air between the blade and the food. In this way, the air pockets gently push the food out of the blade and reduce friction and resistance, producing clean and uniform cuts and minimizing food sticking to the blade.
How to use Santoku knives in the kitchen
As anticipated, the uses of a Santoku knife are very varied. Overall, we can consider it to all intents and purposes as a multi-purpose knife that is suitable for all purposes. perfect for slicing, dicing, mincing and finely dicing . In fact, it is often associated with our chef's knife. it also translates into the foods it can eat. cut as it does not distinguish between fish, meat, fruit and vegetables.
Why? should never be missing in your kitchen? The greatest motivation is The important thing why Santoku should be in any kitchen is its extreme versatility; . Overall, it's a good choice. a very simple knife to use, & egrave; light and suitable for any type of chef , even for those who are less experienced chefs. novice.
The best European Santoku knives
Discover below the best Santoku knives recommended by our experts:
The best Japanese santoku knives
If you want a professional Santoku knife, at a lower price, then you can buy it. elevato ma di alta qualità, scopri i migliori coltelli santoku di origine giapponese:
DISCOVER ALL OUR SANTOKU KNIVES
Advice for the maintenance of a Santoku knife
Now that you understand what a Santoku knife is, it is a good idea to take care of it. a Santoku knife, is; It is also important to understand what are the maintenance initiatives that you will need to use in order for them to be maintained. this kitchen tool will last the longest. as long as possible.
In any case, Japanese Santoku is the most popular Japanese Santoku. a long-lasting knife if subjected to proper cleaning, sharpening and storage. In particular, we suggest that you wash it by hand and dry it with a soft, clean cloth.
In general, we also advise against washing the Santoku in the dishwasher or using scouring pads. These alternatives, in fact, could affect the sharpening of the instrument and ruin its precious steel.
The sharpening of the Santoku is also important. a fundamental aspect to be taken into account in order for the the knife in question guarantees the duration you expect from an accessory of this type. Many experts recommend proceeding with the sharpening of Santoku of Japanese origin through the use of the wire of Japanese stones . Instead, for European-made knives, our suggestion is; that of turning to the steels in their oval shape.
