baking fool
Senior Cook
I seem to see santokus a lot on food network shows. What can they do that plaid old chef's knives can't do? Or is it just a preference? The Wikipedia articles say the santoku started out as a modified chef's knife & is used mostly on fish, vegetables & meat. The chef's knife started out as a butcher's knife & is used for more than the santoku because of the angle on the edge. Which does everyone prefer?
vs
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A cool idea I read on Wikipedia is to make the tip area as sharp as possible (for mincing, etc) & give the middle part a longer-lasting edge for general use.
vs
A cool idea I read on Wikipedia is to make the tip area as sharp as possible (for mincing, etc) & give the middle part a longer-lasting edge for general use.