A tiny workhorse for kitchens large and small.
Santoku knives have not been a part of Japan's storied blade tradition for long. Instead, they were created in the mid-20th century as a home cook's multipurpose knife—the name, in Japanese, translates to"three virtues." Most sources say those three virtues are working with meat, fish, and vegetables, though I've seen at least one publication say the term may also refer to three different cutting techniques: slicing, dicing, and chopping.
A santoku combines those qualities: The steel is usually hard , but the blade edge is often somewhere between a Japanese chisel design and a Western double-bevel. Today, you can also find a lot of santoku knives with an even double-bevel edge, from both Japanese and Western knife-makers. First, a santoku knife should be deadly-sharp right out of the box. I know—some knife experts out there are more than happy to get an otherwise excellent knife and put their own finishing touches on the edge to get it to peak sharpness, but those people aren't your average home cook. As much as I'd love for everyone to learn to sharpen their own knives, the reality is that it'd be a miracle if most home cooks had their knives sharpened by a professional even once a year.
Last, I think a strong argument can be made that a santoku shouldn't be wildly expensive. It's meant to be an all-purpose home cook's knife, and, as such, there's no need for it to reach the price point of more specialized, high-end knives. While I looked at knives up to $200 in price for this review, I ultimately couldn't justify any of the options that cost more than $150. It'd be like paying $400 for a pair of sweatpants: It misses the whole point.
To finish my tests, I ran the blades through the paper-slicing test one more time, just to see if using them had noticeably dulled the blades.To start and end our assessment of each knife, we ran them through pieces of parchment paper, to see which knives could repeatedly slice their way through cleanly, without snagging, tearing, or catching on the paper at any point.
The santoku would never be my first pick for this type of task—the tall blade and lack of a true point make it less than ideal for butchering. But then, I own a large collection of knives, including lots of specialty blades. If I were a home cook with a limited number of options, it'd be nice to know that a santoku could get through the task with minimal difficulty.
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
14 Fashion Insiders on the Best Strapless Bras on the Market\u201cTo be honest, my favorite strapless bra is no bra, however, when I absolutely have to wear one my go-to is the Commando Bandaeu Bra. It has been a lifesaver one too many times for me. It's the perfect combination of comfort and functional. I actually have three of the same one!\u201d Adrienne Faurote, Powers PR
Leer más »
The Best Salad Containers for Take-To-Work LunchesThey’re not all created equal.
Leer más »
Sad Taylor Swift Is the Best Taylor SwiftThese Taylor Swift Sad Songs Are Her Best Work
Leer más »
50 Photos That Prove the '70s Was the Decade With the Best StyleNo matter your personal style, there's a '70s look that speaks to you. Click through for inspiring, vintage photos from the trendiest decade, ahead.
Leer más »
The 10 best soundbars for your TV are here — starting at only $68Upgrade your home audio with a new soundbar for your TV.
Leer más »
A Guide to the Best Sunglasses for Your Face ShapeThese itty-bitty butterfly frames are for diamond-shapes faces who aren\u2019t afraid of a lewk.
Leer más »