Is your kitchen brand new? How do you do the work? What tools do you need? So, you'll need three things if you want to cook something tasty. First of all, you need fresh ingredients, some easy techniques, and some high-end tools. Because if you have the right tools, your job will be easier. A pan or casserole dish that has been used and seasoned in this way makes cooking easier and helps you make a great meal. But the knife is the most important tool for making a great meal. Therefore, Meyer presents the best knife in India- Meyer Stainless Steel Sharp Santoku Knife. This is an all-purpose knife that is built to make food processing easy and effortless.
What is a Santoku knife?
The Japanese Santoku, which means "three virtues" or "three uses," is a kitchen knife that can be used for many different tasks. Its blade is usually between 13 and 20 cm (5 and 8 in) long, has a flat edge, and curves down at the point at an angle close to 60 degrees. The word "Santoku" can mean either the wide range of foods the knife can cut, such as meat, fish, and vegetables, or the tasks it can do, such as slicing, chopping, and dicing. Either way, it means a kitchen knife that can be used for a lot of different things. The blade and handle of the Santoku are made to work well together. The width and weight of the blade are matched to the weight of the tang and the handle.
History of santoku knife:
The Santoku knife design comes from Japan, where a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables, and a Deba knife is used to cut fish. In the 1940s, someone made the first Santoku knife.
Design of santoku knife:
The sheep's foot tip is part of the shape of a Santoku blade. When the blade is resting naturally from heel to forward cutting edge, a sheep's foot design pulls the spine (called the "backstrap") down towards the front, leaving very little space above the horizontal cutting plane. Unlike a German/Western-style chef's knife, the Santoku doesn't "rock" as much, so its cutting edge is more straight. The Santoku can be used in a rocking motion, but very little of the cutting edge makes contact with the surface due to the wide tip, and very little "tip travel" happens due to the short distance from the contact landing to the tip of the cantilever. When dicing an onion, a Western knife usually cuts downward and then rocks the tip forward to finish the cut. A Santoku knife, on the other hand, relies more on a single downward cut and an even landing from heel to tip, so it uses less rocking than Western cutlery.
The Santoku is shorter, lighter, and thinner than a traditional Western chef's knife. To make up for its thinness, the steel is harder in the style of Samurai sword steel. The standard length of a Santoku blade is between 15 and 18 cm (6 and 7 in). This is shorter than the typical length of a home cook's knife, which is 20 cm (8 in). Most classic kitchen knives have a blade angle between 40 and 45 degrees, with a shoulder that is 20 to 22.5 degrees from the cutting edge on both sides. Japanese knives, on the other hand, usually have a chisel tip that is sharpened on one side and have a more extreme blade angle (10 to 15 degree shoulder). A classic Santoku will have a double-sided cutting edge like Western cutlery, but the shoulder will be steeper, at 12 to 15 degrees, like Japanese cutlery. It is very important to make Santoku steel harder so that the thin cutting edge doesn't "roll" and the edge stays sharp. But thinner, harder steel is more likely to break if it hits something hard, like a bone. German knives are made of steel that is a little "softer," but they have more material behind the edge that cuts. A German-style knife is easier for the average person to sharpen, but a Santoku knife will keep its edge longer if it is used the way it was made to be used. Santoku knives, with few exceptions, usually don't have a bolster. Sometimes they have "scalloped" sides, also called a "Granton edge," and the thickness is more even from the spine to the blade.
Buy this high-quality kitchen knife by Meyer and make cutting food and other edibles easy!