The Explanation Why The Santoku Knife Has Quickly Become One Of The Most Preferred Home Knife.

Seemingly overnight the santoku knife has become an extremely well-known product in the cooking area. The use of this knife by many of the chefs on the food TV network has added to the hoopla surrounding this knife. The question is exactly why do most of these professional chefs use this unique knife in their cooking area?

The very first thing which you will notice is that shape of the edge is certainly different than a traditional kitchen knife. Unlike typical knifes, the santoku knife blade is flat. You can not rock this knife forwards and backwards to cut items. A chef must employ the santoku knife in either a chopping or slicing motion. This flat blade makes the knife a lot faster to utilize when cutting up items and making precision cuts.

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Second, the majority of the santoku knife blades are hollowed out having the granton edge. The hollowed out blade will reduce friction when cutting starchy and wet foods like potatoes and onions. The lowered friction helps the food to fall away from the blade as the chef chops the food, enabling more precise cuts and faster cutting. The only negative feature about the granton edge is the fact that they can be tricky to hone. Make sure you use a high quality knife sharpener whenever sharpening your santoku knife.

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Last, most of the santoku knifes are shorter and smaller than a traditional piece of cutlery. This will make the knife perfect to use for those who have smaller hands. The lighter weight and size will reduce hand fatigue when performing big jobs. Additionally, the smaller blade makes the knife more nimble than a traditional chef knife. To ensure you purchase the best santoku knife, make sure to read the various santoku knife reviews.

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