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Are you thinking about buying a santoku knife at KookGigant? Good choice! Our range of santoku knives ranges from a more exclusive knife, such as the Micarta Jewels Series-Hammered Santoku Knife , to an easy-to-use santoku knife, such as the Japanese Damascus Print series - Santoku Knife . Before you purchase a santoku knife, it is nice to know that this knife originated in Japan. It is also called the Asian chef's knife. The name santoku knife means 'three virtues'. This means that the knife can be used very well for cutting, chopping and carving vegetables, fish and meat.
The blade of a santoku knife is characterized by the straight blade . The width is the same over almost the entire length of the santoku knife. At the end the blade only tapers to a point. This makes the knife look quite wide. Another striking feature of the blade of a santoku knife are the dimples along the length of the blade. These are there for a reason. They have a handy function. For example, if you are cutting a tomato, no pieces of tomato will stick to the side of the santoku knife thanks to these dimples. So you can easily and quickly cut your vegetables!
Did you know that the handle of a Santoku knife is often at the level of the spine of the blade? This ensures that the hand holding the knife has plenty of room when cutting. The material of the handle differs per knife. At KookGigant we have santoku knives with wooden handles. All handles contain pakka wood or oak wood. The type of material affects how the blade can be cleaned. Knives with a wooden handle are not dishwasher safe. So always wash the knives of the KookGiant by hand. Preferably with a mild detergent and warm water. Dry the santoku knife thoroughly to extend the life of the knife.
You use a santoku knife slightly differently than a chef's knife. The cutting technique of this knife is a movement from back-top to bottom-front. So you can't hold your fingers against the blade like with a chef's knife. Since the santoku knife comes off the cutting board, the cutting technique of the chef's knife is slightly safer for your fingers.
A santoku knife and a chef's knife are very similar. But what is the difference and when do you use which knife? There are a number of differences. The first difference is the length. The santoku knife is almost always 18 centimeters and is therefore slightly shorter than the chef's knife, which is between 21 and 23 centimeters. The second difference is the weight. Because the santoku knife is shorter, this knife is also lighter than a chef's knife. The third difference is in the cutting technique. We will tell you more about this in the next paragraph. The last and most striking difference are the dimples on a santoku knife, so that the slices you cut do not stick.
A santoku knife is indispensable in your kitchen drawer. That's why almost all the KookGigant knife sets come with a santoku knife. So choose a santoku knife set and you have all the people you need to put a star meal on the table.
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