Description
Calling on the rich tradition of Japanese craftsmanship to provide unsurpassed performance.Santokus are most often used forchopping, dicing, and mincing. Because of their precision edge, they’re especially useful for julienning thin slices of vegetables and meats. The wide blade associated with a Santoku also makes it useful for “scooping” food off of a cutting board and moving to a Saute Pan or other dish.
- RAZOR SHARP HIGH-CARBON GERMAN STEEL
- DOUBLE-EDGE BLADE IS TAPER GROUND WITH A FINE STONEFINISH
- TRADITIONAL WOOD HANDLE IS COMFORTABLE TO USE
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