Santoku knife review: Santoku knives, or, to give them their full name, santoku knives Santoku both knives, which translate as “three uses,” has a straight edge with a narrow sheep’s foot blade and are ideal for mincing, dicing, and slicing. These knives evolved from the traditional rectangular-bladed Japanese vegetable knife. A good santoku can certainly mince, slice, and chop just as well as any good chef’s knife.
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In fact, some testers preferred the Misono slightly more than our winning chef’s knife from Victorinox), and if you prefer a smaller tool, one of our top-ranked santokus might be just right for you.
The santoku does not rock on the cutting area as the blade of a knife chefs’ blade does, as a result of the flat bladder, so it may take practise to become familiar with the style.
The knives of Santoku are shorter, lighter, and thinner than knives of the chef in western style. In comparison to the most common 8-inch long for several chef’s knives, most of us have 6 or 7-inch blades. If you want a santoku knife to be added to your collection, they are the best.