Japanese culture is famous for its centuries-old and very stable traditions, to which everything is subject: from the ritual of tea drinking to kitchen knives. All Japanese food knives are traditionally divided into “va-bocho” and “yo-bocho”. The first term defines knives "born" in Japan. The second type includes “guns”,
come to the country from Europe. It is to this form that the Santoku knife belongs.
This kitchen accessory owes its origin to the French chef-knife, who 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 for cutting meat has also changed. Its blade became shorter, got a less sharp bend and double-sided sharpening. In Russian, "santoku" means "three good things." This name reflects three functions for which this knife is most suitable: it cuts, cuts and crumbles. The newly invented Santoku knife is not just for meat. It is convenient for them to cut vegetables, cut thin bones and cut fish, and also divide it into translucent pieces.
Santoku botyo, or simply Santoku - a knife whose blade is made of
made from very hot and tempered steel. Its length varies from fifteen to twenty centimeters. The end of the knife is sharpened, which allows very finely chopped products. This also helps with a small profile bend of 15-18 degrees. Most of all, a santoku knife is suitable for small female hands. First of all, this is evidenced by the narrow handle, which fits comfortably in a small palm. In addition, this tool does not tolerate brute force. They cannot cut thick bones, otherwise a long and thin blade will necessarily break.
Now Santoku knife is made not only at Japanese enterprises, but also in Europe. European santoku differ in the balance and design of the blade, as well as mild steel. Many options have recesses or protrusions on the blade. These differences do not allow very finely chopped food.
No less popular are the samurai knives. Unlike santoku, samura is a whole series of kitchen appliances designed for Europeans. This brand combines European mentality with Japanese traditions, which ensures its
popularity. The samurai blade is usually made of very durable
Damascus steel, although some series of this brand have ceramic blades.
Zirconia ceramics differs from steel in the increased durability therefore these knives are intended, first of all, for professional cooks. These tools differ in sharpening. Devices on which there are opaque risks located across the blade are laser sharpened. These knives do not need to be sharpened every six months, they are sharpened themselves in the process. Samurai pens are also noteworthy. Most often they are wooden, but the plastic handles are made of very high quality materials, do not slip and fit perfectly in the hand.
What to choose - samura or santoku? Since the quality of both knife is excellent, you need to choose a kitchen accessory “by hand”.