No hostess can do without a knife in the kitchen. It is very important that it is sharp, comfortable and preferably not heavy. After all, this will not only save time on the preparation of your favorite dish, but also the process of creating a culinary masterpiece will be a pleasure. So how to choose such a wonderful knife and where to find it?
About Japanese knives
Today, the best chefs in the world and cooks prefer knives from Japan. And this is not at all surprising. After all, it is these tools that do their job perfectly: chop, chop, and cut. And Japanese quality for many years remains unsurpassed.
Conventionally, the knives from the Land of the Rising Sun can be divided into traditional Japanese (wabotyo) and European (yobotyo). European (or Western) tools are distinguished by double-sided sharpening. Traditionally, the Japanese, such as the Santoku kitchen knife, have one-sided sharpening. This tool was developed as a modification of the French knife for cutting meat (beef). But today Santoka with double-sided sharpening is gaining more and more popularity.
It should be noted that the knife is the main kitchen utensil in Japan. Each Japanese chef has his own personal tool, which he will definitely take with him, moving to work in another restaurant.
A bit of history
Japan, for many of us, is associated with samurai and magnificent sharp, like a blade, samurai knives. It is with this legendary attribute that the history of kitchen knives begins. The first such instrument was created by Japanese saber masters in the 16th century in the city of Sakai. When tobacco was imported from Portugal to the Land of the Rising Sun, it became necessary to cut it with something. Since then, the city of Sakai has been famous for its knife production. And in our time, it is here that the legendary kitchen attributes are produced.
Japanese steel is very strong and durable. In addition, the Japanese in the process of creation use a special technique of sharpening. For what? The Santoku knife, for example, owes its popularity to this particular technique. So the masters preserve their pristine wit, create the best, keeping traditions.
His Majesty the Japanese knife "Santoku"
Santoku bōchō is a universal kitchen cutting tool from the Land of the Rising Sun. The name is translated from Japanese as “three types of use” (or “three good things”). It says that the knife copes with three main functions perfectly: cut, chop, chop.
Santoku owes its appearance to the usual chef knife, which appeared in Japan during the Meiji era. The chef knife was used mainly for cutting meat or fish. After all, there are simply no products that are not subject to him.
In Japanese cuisine, cereals and greens prevailed at that time. And, as a consequence of this, a vegetable knife was spread in the country. It was convenient for them to chop and finely chop. You could even cut the fillet. However, with large products, cutting of which required special efforts, the vegetable knife could not cope. There was a need to create a universal cutting tool. So the "Santoku" appeared.
After processing and adjusting the Western model to their needs, the Japanese created a new kitchen attribute that perfectly cuts, shreds and cuts the products, for which the Santoku knife, in general, is needed today.
Santoku or chef knife: what to choose?
Just note that today professional chefs use both of these tools. Both Santoku and the traditional chef-knife take pride of place in the kitchen. They do their job well. However, there is some difference between them.
So, the cook’s knife “Santoku” has a shorter blade length compared to the chef knife (188 mm versus 330 mm). But the height of the blade is higher. Also, the Japanese knife is characterized by a smooth rise of the cutting edge. At the chef's knife (gyuto) it is steeper. Another difference between the tools is at the tip of the blade. At Santoku it is brought down, and the traditional chef-knife has a pointed edge. The Japanese knife is heavier in weight. But this can be called an advantage, because many chefs like to feel the instrument in their hand.
Why does a housewife need a Santok knife?
Women who love to cook have long recognized Japanese knives as their main assistants. You can’t do without Santoku in the kitchen, especially if you like to create something exotic. A sharp, ergonomic knife that perfectly retains its original sharpening is rightfully considered the main attribute of a housewife. Santoku will quickly and efficiently chop both potatoes and soft salmon. In addition, this tool is convenient to store. Unlike some bulky knives, "Santoku" does not require a territory specially designated for it and will fit in any cramped locker or on a regular stand.
Housewives around the world who have already appreciated Japanese quality prefer not to save on knives. It's no secret that a quality thing cannot be cheap. Japanese knives are more expensive than many others. But it is deserved. Cut the vegetables into thin slices or chop them into cubes, chop the beef or fish, chop the fillet to the state of mincemeat - that’s what the Santoku knife is for.