Why do you need a knife Santoku in the kitchen?
No mistress can do without a knife in the kitchen. It is very important that it is sharp, comfortable and preferably not heavy. After all, it will not only save time for cooking your favorite dish, but the process of creating a culinary masterpiece will bring pleasure. So how to choose such a wonder-knife and where to find it?
About Japanese Knives
Today, the world's best chefs and chefs prefer knives from Japan. And this is not surprising. After all, it is these tools that perfectly cope with their tasks: they cut, crumble and cut. And the Japanese quality has been unsurpassed for many years.
Conditionally 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 bilateral sharpening. Traditionally, the Japanese, such as the kitchen knife "Santoku", have one-sided sharpening. This tool was designed as a modification of the French knife for cutting meat (beef). But today, Santoku is gaining in popularity with a double-sided sharpening.
It should be noted that it is the knife that is the main kitchen utensils in Japan. Every Japanese chef has his own personal tool, which he will surely take with him, going to work in another restaurant.
A bit of history
Japan in 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 tool was created by Japanese masters-saberists in the 16th century in the city of Sakai. When tobacco was brought from Portugal to the Land of the Rising Sun, there was a need to cut it somehow. Since then, the city of Sakai is famous for its production of knives. And in our time it is here that the legendary kitchen attributes are made.
Japanese steel is very strong and durable. In addition, the Japanese in the process of creating a special technique of grinding. For what? Knife "Santoku", for example, its popularity due to this technique. So the masters retain their primal acuity, create the best, preserving the traditions.
His Majesty the Japanese knife "Santoku"
Santoku bōchō - universal kitchen cutting tool from the Land of the Rising Sun. Translated the name from Japanese as "three uses" (or "three good things"). It says that the knife perfectly copes with three basic functions: cutting, chopping, chopping.
The appearance of "Santoku" is due to the usual chief-knife, who appeared in Japan as early as the Meiji times. The chief-knife was used mainly when cutting meat or fish. After all, products that are beyond his control, simply do not exist.
In the Japanese cuisine, cereals and greens prevailed at that time. And, as a consequence, the spread in the country received a vegetable knife. It was convenient for them to shred and fine cut. You could even cut the fillets. However, with large products, cutting which required special effort, the vegetable knife could no longer cope. There was a need to create a universal cutting tool. So there was "Santoku".
Having reworked and adjusted the Western model to their needs, the Japanese created a new kitchen attribute, excellent cutting, shredding and cutting products, for which the knife "Santoku", in general, today is needed.
"Santoku" or chef-knife: what to choose?
At once we will notice, that today professional cooks use both these tools. Both Santoku and the traditional chef-knife occupy an honorable place in the kitchen. They perfectly cope with their tasks. However, there is some difference between them.
So, the chef's knife "Santoku" has a shortened blade length (compared to a knife-knife) (188 mm against 330 mm). But the height of the blade is higher. Also, the Japanese knife is characterized by a smooth rise of the cutting edge. He has a steeper knife (gyuto). Another difference between the tools is in the edge of the blade. At "Santoku" it is reduced down, and the traditional chef-knife has a sharp point. The Japanese knife is heavier in weight. But this can be called an advantage, because many cooks like to feel the instrument in his hand.
Why do I need a Santoku knife for a housewife?
Women who love to cook, have long recognized Japanese knives as their main assistants. You can not do in the kitchen without Santoku, especially if you like to create something exotic. Sharp, ergonomic and perfectly retaining the original sharpening knife is rightly considered the main attribute of the housewife. "Santoku" quickly and qualitatively cut both potatoes and soft salmon. In addition, this tool is convenient to store. Unlike some cumbersome knives, "Santoku" does not require a special area reserved for it and fits in any tight locker or on a regular stand.
Housewives of the whole world who have already appreciated the Japanese quality prefer not to save on the knives. It's no secret that a quality thing can not be cheap. Japanese knives are more expensive than many others. But it's deserved. Slice vegetables into thin slices or crumble into cubes, cut beef or fish, chop the fillets to the state of minced meat - that's what the "Santoku" knife is designed for.