Kai Shun santoku
The santoku is a traditional Japanese knife. The santoku is comparable to a European chef's knife; you use it for the same ingredients. The word santoku means: three virtues. The santoku can be used to cut, crush and scoop meat, fish and vegetables.
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Kai Shun Premier Tim Mälzer TDM-W23 santoku and cookbookIn stock
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Kai Shun Nagare santoku knife 18 cm, NDC-0702In stock
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Kai Shun Tim Mälzer Minamo santoku 18 cmIn stock
£314.00
Kai Seki Magoroku Composite 16.5 cm santoku MGC-0402In stock
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Kai Shun Nagare Black NDC-0702S santoku, 18 cmIn stock
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Features of Kai Shun santokus
Kai santoku knife: blade shape
You can recognize a santoku by its high blade where the spine of the blade only tapers towards the tip at the end of the blade. Some of Kai's santokus feature grooves in the blade or a Tsuchime-hammered finish. This finish looks great and is also practical, as ingredients are less likely to stick to the blade.
The edge of the knife and cutting technique
The straight edge of the santoku lends itself nicely to the push cut technique. You use a pinch grip for this. This is a technique where you clamp the beginning of the blade between your thumb and index finger. Since you hold the blade close to the handle, you have a lot of control over what you're cutting. You cut with a diagonal movement from back-top to bottom-front. After each cut, you lift the blade and return it to the starting position. Practice this technique to become a pro! It's one of the most efficient cutting techniques. Learn more about how to use a santoku kitchen knife here.
