Japanese culture is famous for its centuries-old andvery stable traditions, which are subject to everything: from the ritual of tea drinking to kitchen knives. All Japanese knives for products are traditionally divided into "va-bocho" and "e-bocheo". The first term defines knives, "born" in Japan. The second type includes "tools"
Its origin is this kitchen accessoryowes to the French chief-knife, who got to Japan during the Meiji period. The cultural revolution, among other innovations, "brought" to the country and kitchen utensils, which were subsequently assimilated, were changed by a complex Eastern culture. A large knife for cutting meat, too, has changed. Its blade became shorter, received less steep bending and two-sided sharpening. In Russian, "santoku" means "three good things." This name reflects three functions for which this knife fits most: it cuts, cuts and crumbles. The newly invented santoku knife is not only for meat. It is convenient for them to cut vegetables, cut thin bones and cut fish, and also divide it into semi-transparent pieces.
Santoku bote, or just santoku - a knife, whose blade from
Now the knife of santoku is produced not only onJapanese enterprises, but also in Europe. European santoku differ balancing and design of the blade, as well as soft steel. Many options have grooves or protrusions on the blade. These differences do not allow very thinly cut food.
Samurai knives are also popular. Unlike santoku, samur is a series of kitchen appliances designed for Europeans. This brand combines the European mentality with Japanese traditions, which ensures its
What to choose - a samur or santoku? Since the quality of both the knife and the other is excellent, it is necessary to choose a kitchen accessory "on the arm".</ p>