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"

Knife Santoku
who came to the country from Europe. It is to this species that the knife of santoku belongs.

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

Santoku, knife
is prepared from strongly heated and tempered steel. Its length varies from fifteen to twenty centimeters. The end of the knife is strongly sharpened, which allows very thinly cut products. This helps and a small profile bend, which is 15-18 degrees. Most of all, a santoku knife is suitable for small female hands. First of all, this is indicated by a narrow handle that fits comfortably in a small palm. In addition, this tool does not tolerate brute force. They can not cut thick bones, otherwise the long and thin blade will necessarily break.

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

samurai knives
popularity. Samur's blade, as a rule, is made of very strong Damascus steel, although some series of this brand have ceramic blades. From steel zirconium ceramics is characterized by increased strength, therefore such knives are intended, first of all, for professional cooks. These tools differ in sharpening. Devices, which have matte risks, located across the blade, are sharpened by a laser. These knives do not need to be sharpened every six months, they are sharpened themselves during the work. Noteworthy and handles samuras. Most often they are wooden, but plastic handles are made of very high quality materials, do not slip and fit perfectly in the hand.

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>