The Santoku is the Asian classic for vegetables, fish, and meat. It is characterized by a thin blade with a V-shaped cutting edge. The pointed end of the blade is often used for decorating. The kullenschliff effectively prevents food from sticking to the blade. The term Santoku originates in Japan and is composed of the two terms “san” for “three” and toku” for “virtue”. The name, therefore, means the equivalent of “knife of the three virtues”, whereby the knife is intended to be used for cutting fish, meat, and vegetables. Despite the Asian shape of the blade, the Santoku really suits the European cutting techniques, which is why the knife is also widespread in Europe.
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