![]() Avoid soaking your knives in water or aluminum sinks as this might result in the pitting of your blade. When washing, use warm water and soap, before drying your knife with a soft towel. Like most chef’s knives and santoku knives, this kitchen knife should be hand washed to prevent early deterioration of the blade and handle. Other commendable features include its razor-sharp blade edge and a limited lifetime warranty on every purchase. Might not look fancy as some top-of-the-line Japanese knives, but it’s comfortable to hold for prolonged periods. The handle is molded rubber and has textured finger points and a protective finger guard. While we don’t recommend using your pricy santoku knife for bread cutting, this is one affordable model so if you want to experiment, this is the knife to do it with! With a fine edge and sharp point, this one-piece knife is stable and perfect for chopping, mincing and cutting, and we’ve even seen folks use it for bread cutting. The Mercer Culinary Millennia knife is made from high carbon Japanese steel metal, which is extra sharp and durable. The included wooden cover offers safety when this knife is not in use and the hand-crafted feel in all aspects of this knife had our tester falling in love with it over and over again. ![]() This is especially true when it comes to seafood. The importance of quality cooking tools both in a kitchen and in restaurants cannot be stressed enough, and a high-quality knife like this sharp, double-edged multipurpose knife by ZUIN is a must-have for any chef, professional or amateur. Our tester has used this blade to prepare everything from vegetables to meat and fish, but is most impressed with how this knife cuts through fish – it’s unlike any of her other knives and is her right-hand man during the PNW salmon season. She reports that when using the ZUIUN, both she and her partner had to pay extra attention to their cuts as the knife is remarkably sharp, something that isn’t surprising from a samurai sword-inspired knife. This is one of our editors’ favorite knives. The ZUIUN Santoku Knife from Bokksu Market is an excellent “three virtues” knife with a high-quality stainless steel blade and exceptionally crafted wood handle for easy handling and precise cuts. Whether you’re looking for a top-quality, state-of-the-art santoku knife to add to your collection, or you’re after an affordable option for some casual culinary adventures, these are some of the best Santoku knives currently on the market. While not a replacement for a good chef’s knife (both chef’s knives and santoku knives are highly versatile tools and, in our humble opinion, both are absolutely essential kitchen tools), there’s no denying that this Japanese great knife is a jack of all trades. With a thinner and more precise blade than a chef’s knife, the Santoku is a go-to knife for everything that needs to be quickly and efficiently cut: from dicing onions and carrots to slicing fish, meat and cheese. This versatile workhorse of a knife is a must-have for both chefs and home cooks who want to make short work of dicing, slicing, and chopping fish, meat, vegetables, and more. The word Santoku means “three virtues” or “three uses” referring to how this type of Japanese knife can slice, dice, and mince. To cut perfectly thin slices of fish and meat, finely dice vegetables, and quickly mince herbs and garlic, you need a good-quality santoku knife.
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