Santoku knives

Santoku can also be described as the knife of a Japanese chef. If a local uses one knife, it is Gyuto. Definitely Santoku in Japanese.

The word santoku in Japanese means 3 benefits. These are that you can cut meat, fish and vegetables with the same quality with one knife. Its width resembles a Nakiri knife, but unlike it, the blade goes into an arc and ends with a point. This is important when working with meat and fish, while the wide blade serves as a shovel to pick up sliced ingredients. The Santoku knife is so versatile that European manufacturers have included it in their collections. The length of the blade most often reaches 16 to 18 cm.

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