Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing - and is the shape of a traditional Japanese chef’s knife. The breadth of the Santoku and its gently curved profile make this an ideal tool for speed cutting against knuckle. This technique provides safe comfortable cutting action ONLY when the fingertips are clawed well away from the edge with the blade resting on knuckle. This most versatile blade makes an ideal main knife for those who cut more fruit and vegetables, with occasional meat and fish preparation.
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 or for any use other than food preparation. ONLY FOR CULINARY USE.
These blades will oxidise if left damp or wet and should be dried immediately after washing and oiled with a little vegetable oil or Tsubaki (Camelia oil available in the accessories section).
|Blade Function||Vegetables, Meat, Multi Purpose|
|Knife Style||Western (Double Bevelled)|
|Blade Material||Semi Stainless|
|Core steel type||Aogami Super|
|Purchase Includes||one free sharpening|
|Care & Extra Notes||Hand wash Only/ Not to be used on bones & frozen food|