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A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
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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 ...
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 ...
It comes with a 13-inch chef knife, 13-inch carving knife, 13-inch bread knife, 12-inch Santoku knife, 9.5-inch utility knife, 8-inch paring knife, 6-piece serrated steak knives, sharpener and ...
This top-seller comes with just about every type of blade a home cook could need: a 3-inch paring knife, 5-inch serrated utility knife, 7-inch santoku knife, 8-inch chef's knife and 8-inch bread ...