The Santoku knife is a multipurpose knife commonly used in Asian cuisine with a wide and very sharp blade. The word Santoku has its meaning in a Japanese word that means "three virtues", hence the utilities of this knife: Preparation of meat, fish and vegetables. It is characterized by its perfect balance and its sharp blade. The alveoli facilitate that the food does not adhere to the leaf.
This knife is recommended to cut shushi to be very light and very hard. It also prevents food sticking by allowing a clean cut of pieces of shushi
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It emphasizes its ergonomic design with minimalist lines and great robustness.
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