multi-purpose chef’s knife
This versatile Japanese knife is designed to be a cross between a western cooking knife and a traditional Japanese vegetable knife. Because of this, it’s ideal for preparing not just veggies, but also meat and fish.
Because of their thinner, harder steel compared to traditional western knives, santoku knives are capable of making precise cuts that are otherwise more difficult. This is especially useful for its ability to make thin, clean slices on raw meat and fish, where a ragged cut makes the food harder to work with and worsens the end result.
For those looking to upgrade their generic kitchen knives to a higher quality collection, a santoku is a great starting place. Its versatility provides your kitchen with an ideal base knife for all sorts of cooking. Uwajimaya has santoku knives in our gift department alongside other cutlery.