Characteristics | Japanese Santoku Knives | Japanese Knife Manufacturer TERUYASU FUJIWARA

The characteristic of Santoku knives is that they have long blades and sharp tips. This is made by combining the characteristics of a Gyuto knife and a Nakiri knife.

In the olden days, because the food culture was centered on vegetables and fish, Nakiri knives and Deba knives were the mainstream. However, under the influence of Western culture, eating meat became popular, and Santoku knives that cut meat and vegetables were born.

It is compatible with most ingredients used in home cooking, so it is also the first recommended for those who are unsure about choosing a kitchen knife.

It is also called a multi-purpose knife because it can handle various ingredients.

There are two major differences between Santoku knives and Gyuto knives: shape and purpose.

The Gyuto knife has a long blade length and is characterized by a sharp cutting edge.

Useful for pulling sashimi or cutting meat or fish along the bones.

Basically, it is efficient to use Santoku knives and use a Gyuto knife when cutting meat and fish.