The Japanese Santokubouchou 三徳包丁 (usually shortened to just Santoku in English) is the most common form of kitchen knife in Japanese homes. In the late 1800s after the Meiji Restoration and the opening of Japan to foreign trade, beef and other meat became more common in the Japanese diet. With this change in diet western style butcher knives came to be used more and more in Japanese kitchens. During the economic boom that followed the end of WWII western cuisine, and Japanese-style western cuisine known as Youshoku 洋食 became even more popular in Japan. During this important transition period the Japanese developed this triple-purpose knife which is in effect a hybrid of the Western butcher knife and the rectangular bladed Nakiribouchou 菜切り包丁 (Nakiri vegetable cutting knife) of Japan. The name of the versatile all-purpose Santoku (pronounced SAN-TOH-KOO) 三徳 literally means “Three Virtues” meaning that is has three applications: slicing, dicing, and mincing. At the Gourmet Warehouse we sell a number of different Santoku knives from a variety of makers: Global, Kramer, Miyabi, Shun, and Zwilling,,
Posted on: Wed, 09 Jul 2014 00:12:30 +0000
Trending Topics
Recently Viewed Topics
© 2015