Japanese culture is famous for its centuries-old traditions and very stable, which is subject to everything from the ritual of tea drinking to kitchen knives.All Japanese knives for products traditionally divided into "all-bocho" and "e-bocho."The first term determines the knives, "born" in Japan.The second type of "instrument" who came to the country from Europe.This is what the mind is Santoku knife.
The origin of this kitchen accessory is obliged to French chef knife, which came to Japan during the Meiji period.The Cultural Revolution, among other innovations, "brought it" to the kitchen and home appliances, which are then assimilated, modified complex oriental culture.Big knife designed for cutting meat, too, has changed.Its blade was shorter, received less steep curve and two-way sharpening.In Russian "Santoku" means "three good things."This name reflects the three functions for which the knife is most suitable: it cuts, cuts and crumbles.Santoku knife contraption is not just for meat.It is conve
Santoku botё, or just Santoku - the knife, the blade of which is made of extremely hot and tempered steel.Its length varies from fifteen to twenty centimeters.The end of the knife is sharpened badly, allowing very fine-cut products.This helps small profile bending is 15-18 degrees.Most Santoku knife is suitable for small women's hands.First of all, it says a narrow grip, which is conveniently fits into a small hand.In addition, this tool can not stand brute force.They can not cut through thick bones, or long and thin blade necessarily break.
Now Santoku knife is made not only Japanese companies but also in Europe.European Santoku different balancing and design of the blade, as well as mild steel.Many options have recesses or projections on the blade.These differences do not allow very finely chop the food.
not less popular and knives samurai.Unlike Santoku, Samura is a whole series of kitchen appliances designed to Europeans.This brand combines European traditions with the Japanese mentality, which ensures its popularity.Samura Blade usually made of very strong damask, although some series have this brand ceramic blades.From steel zirconia ceramic has high strength, so these knives are designed especially for professional chefs.The difference between these tools and sharpening.Instruments, which have matt risks located across the blade, sharpened laser.These knives do not need to be witty every six months, they sharpen themselves in the process.Notably handle Samurai.Most often they are wooden, and plastic handles are made from materials of very high quality, do not slip and fall perfectly to hand.
What to choose - Samura or Santoku?Since the quality and that and the other excellent knives, kitchen accessories necessary to choose "by hand".