Santoku knife - Japanese of European origin

2025 Author: Priscilla Miln | [email protected]. Last modified: 2025-01-22 17:55

Japanese culture is famous for its age-old and very stable traditions, which are subject to everything: from the ritual of tea drinking to kitchen knives. All Japanese food knives are traditionally divided into "wa-bocho" and "yo-bocho". The first term defines knives "born" in Japan. The second type includes "tools",

who came to the country from Europe. It is to this type that the santoku knife belongs.

This kitchen accessory owes its origin to the French chef's knife, which came to Japan during the Meiji period. The Cultural Revolution, among other innovations, "brought" into the country and kitchen utensils, which were subsequently assimilated, were changed by a complex oriental culture. A large knife designed for cutting meat has also changed. Its blade became shorter, received a less steep bend and double-sided sharpening. In Russian, "santoku" means "three good things." This name reflects the three functions for which this knife is best suited: it cuts, cuts and crumbles. Newly Invented KnifeSantoku isn't just for meat. It is convenient for them to cut vegetables, chop thin bones and butcher fish, as well as divide it into translucent pieces.

Santoku botho, or simply santoku - a knife whose blade is made of

made from highly heated and tempered steel. Its length varies from fifteen to twenty centimeters. The end of the knife is strongly sharpened, which allows you to cut food very thinly. A small profile bend of 15-18 degrees also helps with this. Most of all, the santoku knife is suitable for small female hands. First of all, this is evidenced by a narrow handle, which fits comfortably in a small palm. In addition, this tool does not tolerate brute force. They cannot cut thick bones, otherwise the long and thin blade will definitely break.

Now the santoku knife is produced not only at Japanese enterprises, but also in Europe. European santoku are distinguished by blade balance and design, as well as mild steel. Many options have recesses or protrusions on the blade. These differences prevent food from being cut very thinly.

Samurai knives are no less popular. Unlike santoku, samurai is a whole series of kitchen appliances created for Europeans. This brand combines European mentality with Japanese traditions, which provides it

popularity. The samur blade is usually made of very strong Damascus steel, although some series of this brand have ceramic blades. From steel to zirconia ceramicsis characterized by increased durability, so these knives are intended primarily for professional chefs. These tools differ in sharpening. Devices that have frosted marks located across the blade are laser-sharpened. These knives do not need to be sharpened every six months, they sharpen themselves in the process of work. The handles of the samurai are also noteworthy. Most often they are wooden, but plastic handles are made of very high quality materials, do not slip and fit perfectly in the hand.

What to choose - samurai or santoku? Since the quality of both knives is excellent, you need to choose a kitchen accessory “according to your hand.”