You will no longer cry while cutting onions with Santoku knife
28. listopadu 2019
Last week, we dedicated our blog to the traditions that the Santoku knife is based on. Today we want to be more practical and list its advantages over a conventional knife.
- The Santoku knife is thinner than a regular knife. This means that the knife rather cuts the food than crushes it. When slicing onions, we should less tear, because the knife will not squeeze so much juice.
- The Santoku knife is lighter. Working with him is much less strenuous. You will appreciate it when cutting vegetables into very thin pieces. Rather, Santoku's vegetables will be chopped up and there is no need to use a typical swinging slicing movement, so it is faster and more efficient to work with.
- The Santoku knife usually has a much smaller blade angle (about 15 degrees compared to a 30-40 degree conventional knife). This is because one side is flat and the other side is chamfered (like a chisel).
- Knife Sanotku has a high blade that allows crushing, doesn't go all into the onion, for example, and can also be used as a scoop. You simply take up the sliced vegetables and then throw them into a pan or pot.
- The fact that the shape of the blade allows for fast slicing does not mean that the knife can not be used in a classic way - ie swinging cuts.
- Sections on the sides of the blade prevent the raw material from sticking to it - especially when cutting meat or cheese.
If you just found out that you can't do without it at home, you can order it here.