Satake Nashiji Santoku Japanese Kitchen Knife 17 cm
The Satake Nashiji Santoku is a versatile kitchen knife designed for a range of tasks, including chopping vegetables, slicing meat, and preparing fish. Its recurved edge simplifies chopping, while the wide blade facilitates picking up and transferring sliced ingredients. The comfortable raised handle ensures that your fingers remain safely clear of the cutting board, providing confidence and ease during use.
Historical Background
The Santoku (三德) knife originated in Japan during the Showa era (1926-1989). As Japanese cuisine adapted to increased consumption of red meat and the influence of Western food, the Santoku emerged as a solution. It evolved from the bunka knife, which itself was a fusion of the gyuto and nakiri knives, to meet the demands of modern cooking.
Key Uses of the Santoku Knife
Slicing: The Santoku knife excels at thinly slicing meat, fish, and vegetables. With a blade length typically between 15-18 cm, it is well-suited for most ingredients.
Dicing: Its straight edge allows for precise dicing of vegetables and other ingredients.
Chopping: The knife's shape and weight facilitate efficient chopping of vegetables and spices.
The Santoku knife's design and functionality make it an indispensable tool for both professional chefs and home cooks, offering versatility and precision for a wide range of culinary tasks.
