What is Santoku Knife?

Santoku is a Japanese style chef's knife. The word santoku means "three virtues" (cutting, spreading and cutting), and is very common in domestic and professional Japanese kitchens. In the past, the "nakiri", which is a vegetable knife, was the knife that was found in every kitchen in Japan, but when Japan was exposed to the West, beef entered the Japanese kitchen for the first time, and since the Japanese now also needed to cut meat, a knife was invented that is a hybrid between the familiar nakiri, and a knife The chef of the West, and embodies the advantages of these two knives - this knife is the Santoku.

Santoku is characterized by a pointed tip similar to a chef's knife, but the curve of its blade is more moderate similar to a nakiri. In most cases, the Santoku will be taller than a Western-style chef's knife, and its blade length will vary between 150-180 mm. In recent years, the Santoku knife has become popular in Israel and in the world in general, it is especially recommended for beginner cooks, but is also used in almost every professional kitchen as a kitchen knife for use General The Santoku allows for easy and precise cutting of all types of raw products in the kitchen (Asian or Western), and its wide shape allows the raw products to be stacked on top of it and easily transferred from the cutting board to the cooking pot.