What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, cabbages, heads of lettuce, vegetables and fruit, as well as for preparing fish and meat. The sharp blade of a longer 7” Santoku allows anything from regular to wafer-thin cuts - it is therefore indispensable in kitchens all around the world.
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