Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing. The breadth of blade is ideally suited for cutting against the knuckle with speed – this technique provides safe comfortable cutting action only when the fingertips are clawed well away from the edge with the blade resting on the knuckle. The relatively straight profile and extra width, apart from multi function use on raw flesh, makes this a great choice as the primary blade for those who prepare mostly vegetables. This perfectly balanced knife will float through any task. Particularly well suited to a more horizontal or slicing action to cut as opposed the more classic French techique of roll cutting on a board. The Aogami Santoku is particularly evenly balanced and is widely deemed to be one of the most comfortable general purpose blades in its price range and beyond.
SPECIAL NOTES: Not to be used on bone or for ANY kind of twisting or prising. CUT ONLY on wood or HDP. Do not allow Knives to be abused as screwdrivers, tin openers etc. Designed specifically for food preparation, FOR CULINARY USE ONLY.PLEASE NOTE: Handle wood may vary while the red Bubinga wood is being discontinued and replaced with Walnut wood. Please contact us if you have questions about this.
|Blade Function||Vegetables, Meat, Multi Purpose|
|Knives Collection||Aogami Collection|
|Knife Style||Western (Double Bevelled)|
|Blade Material||High Carbon|
|Core steel type||Aogami No. 2|
|Purchase Includes||One free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|