Satake Megumi Santoku Japanese Kitchen Knife 17 cm
This versatile knife is an essential tool in the kitchen, perfect for chopping vegetables, slicing meat, or even preparing fish. The recurved edge makes chopping easy, while the wide blade assists in picking up sliced ingredients. The raised handle ensures that your fingers do not touch the cutting board or the food, allowing you to use it confidently while cooking.
Historical Background of the Santoku (三德) Knife
The santoku knife originated in Japan during the Showa era (1926-1989). With the increased consumption of red meat and the growing popularity of Western cuisine, Japanese kitchen knives had to evolve to meet new culinary demands. The santoku is a direct descendant of the bunka knife, itself a fusion of the gyuto and nakiri knives.
The name "santoku" translates to "three virtues" or "three uses," highlighting its primary functions:
Slicing: The santoku knife excels at thinly slicing meat, fish, and vegetables. Its blade length, typically between 15-18 cm, is ideal for most ingredients.
Dicing: The straight edge of the santoku blade allows for precise dicing of various foods.
Chopping: The shape and weight of the blade make it easy to chop vegetables and spices efficiently.
