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The santoku knife design originated in Japan, where traditionally a deba knife is used to cut fish, a gyuto knife is used to cut meat, and a nakiri knife is used to cut vegetables. This knife was created in the 1940s to combine the three virtues of each of these traditional knives into one universal generalist knife — the santoku bōchō. [1]
Here's how to sharpen a knife at home like a pro. The post How to Sharpen a Knife Like a Professional Chef appeared first on Taste of Home.
This knife is a variant of the santoku, but instead of the sheep's foot tip, it has a "k-tip", also called a "reverse tanto". [citation needed] Nakiri — 菜切 — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip ...
The Shun Classic Hollow-Ground Santoku was the first Shun to earn a Blade Show award, winning Knife of the Year in 2003. Shun has been recognized at the annual Blade Show in Atlanta, Georgia. [6] [7] [8] Additionally, International Forum Design presented the Shun/Ken Onion Chef's Knife with an iF Product Design Award in 2005. [9]
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Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, [1] or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop , or strop, is often used to straighten and polish an edge.
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