The Santoku knife is originally used in japoneas kitchen. Its function would be equivalent to the classic Spanish chef knife kitchen, ie a very versatile knife to use in general for all.
Among its features are, unlike Western chef or kitchen knife, which has a thin sheet of 18 cm in length, a flat base, rounded tip and, opposite the pointed tip finished usually held by the chef's knife. In the West they usually work with an adapted version of traditional Japanese Santoku knife. Original Santoku knife is generally lighter, thinner and shorter than traditional ocidentales kitchen knives while maintaining the characteristic of Western knives have double bevel (many Japanese knives are single bevel).
The other great feature of the Santoku knife is its hollow edge. The alveoli are used to create an air pocket between the blade and cutting food, helping cut food does not become attached to the blade and can be separated easily. A blister knife is suitable for cutting cakes, cut cheese, sliced ham, sliced salmon or other very thin slices cut meats, etc.
In general, outside of Japanese cuisine and for a day in the traditional kitchen, the Santoku knife can be used for cutting meat, fish, vegetables... especially when a very thin or cut into cubes cut looking. Its use is not recommended for cutting pieces of meat containing bone.
The palabara Santoku means "three virtues" or "three good things". It is given this name because the Santoku Knife is multipurpose and has three utilities: cutting, chopping and dicing or slicing.
Knife blade integrally forged steel (molybdenum-vanadium) with tab (POM) in black dishwasher safe.
Devastated and tempered blade for durability and better cutting and clearing balance between the blade and the handle. Sheet length is 18 cm (180 mm).
Robuso lightweight knife with its union in one piece between the blade and the handle.
