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The santoku design is shorter, thinner, and so lighter, with more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional European chef's knife. Standard santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) European cook's knife. Most classic kitchen ...
This knife is a variant of the santoku, but instead of the sheep's foot tip, it has a "k-tip", also called a "reverse tanto". [citation needed] Nakiri — 菜切 — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip ...
The gyūtō bōchō (牛刀 ぎゅうとう, — gyūtō) 'beef knife' is the Japanese term for a French (or Western) chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 literally meaning "Western chef's knife". The santoku 'three-virtue' knife is a style hybridized with traditional knives for more ...
This small yet mighty blade hails from Japan and is a true triple threat in the kitchen.
The Santoku is a generalist utility knife has a straighter edge than a chef's knife, with a blunted sheep's foot-tip blade and a thinner spine, particularly near the point. A more modern 20th century style of knife, it combines the best traits of three other Japanese knives: the deba bōchō , nakiri bōchō , and gyūtō bōchō .
Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...