安裝中文字典英文字典辭典工具!
安裝中文字典英文字典辭典工具!
|
- Santoku - Wikipedia
The santoku bōchō (Japanese: 三徳包丁; — lit "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan Its blade is typically between 13 and 20 centimetres (5 and 8 inches) long, and has a flat edge
- The 8 Best Santoku Knives of 2025 - The Spruce Eats
Santoku knives are shorter, lighter, and thinner than Western-style chef’s knives; most have a 6- or 7-inch blade, compared to the more common 8-inch length When selecting the best santoku knives for your kitchen, it's important to look at the length, strength, and thickness of the blade
- What is a Santoku Knife? | Wiki | Japanese Knives Guide
The definitive guide on the Santoku knife We cover everything you need to know: characteristics, history, uses, buyers guides, and care tips
- The 8 Best Santoku Knives of 2025, Tested Reviewed - Serious Eats
We tested 19 santoku knives by using them to chop carrots, slice tomatoes, mince chives, and break down whole chickens Our eight winners were sharp and nimble Skip to Content
- What Is A Santoku Knife? (And When To Use One…)
What Is a Santoku Knife? “Santoku” roughly translates to “three virtues” or “three uses” in Japanese: slicing, dicing, and mincing True to its name, this knife excels at all three It typically has a blade length of 5 to 7 inches, a flat edge, and a rounded sheepsfoot tip
- What is a Santoku Knife? | Yoshihiro Cutlery
The Santoku (三徳包丁) is a highly versatile Japanese kitchen knife, designed for precision slicing, dicing, and chopping The name "Santoku" translates to "three virtues," highlighting its proficiency with these three essential kitchen tasks
- What is a Santoku Knife? - Allrecipes
A santoku knife is a versatile workhorse of the cutlery world Think of it as the Japanese cousin to your trusty chef's knife Read on to learn all you need to know about santoku knives and how to choose one that's right for you
- Santoku Knife: What is It Used For? - CulinaryLore
The santoku knife is a lightweight, finely balanced Japanese-style knife used for slicing, chopping, and dicing The traditional Santoku has a flat or slightly curved cutting edge and a sharp downward-tapering tip, but traditionally no bolster
|
|
|