The Santoku (“Knife with three virtues” in English) is a blade shape originating in Asia. The wide blade and particularly sharp edge make it especially suitable for preparing sushi and sashimi – but it’s also ideal for the finest cutting tasks in the kitchen. In contrast to the European cook’s knife, the blade is wider, thinner and not as pointed. The wide blade extends well below the handle and therefore ensures sufficient space between your fingers and the cutting board.
The hollows in the blade produce air pockets, preventing thin and soft slices from sticking to the blade.
CLASSIC Santoku – 4183 / 17 cm (6½”) – Also available in 200mm (8″)
- Cutting meat, fish and vegetables
- Extremely fine slices
- Picking food up.