Cooking can be a passion for some of us. Some are born chefs and some are not. The kitchen can be a great place for anybody. The smell of cooking and the glint of kitchen utensils and cutlery can awaken anyone’s senses. It is not only the food that makes everything great but some can be credited to the kitchen utensils used.
The knife ordinarily found in the kitchen is just a common utensil for us but chefs and ordinary cooks beg to differ. The knives in the kitchen are very important tools to prepare the meal that is being placed on your dining table.
A kitchen knife is used to mincing, dicing, and slicing all the ingredients for a particular meal. If we look around, an ordinary knife can simply do all of these but if you will look at the chefs cutlery you will be amazed at the different knives that are being used. Some are for chopping big slabs of meat or chunks of vegetables, while some are for paring and filleting.
A particular knife that originated from Japan has taken the American land by storm. It has rapidly gained popularity among renowned chefs. Rachel Ray and Giada de Laurentiis are just some of the celebrity chefs that are using santoku knives.
The santoku knife is around five to eight inches long. The blade of the santoku has a fluted pattern (called kullens) on the side of the knife. This will help prevent anything from sticking to the side of the blade, thus making it perfect for slicing thin strips of fruits and vegetables. It works like magic, every time you cut thin slices it just falls away from the side of the blade. You can finish slicing in a jiffy with out the hassle of peeling some sliced vegetables or fruits that are sticking from the side of the blade.
Santoku knives being of Japanese origin was originally crafted for the creation of Japanese cuisine. The thinly sliced vegetables are used for garnishing their dishes and of course the filleting of fish and slicing it thinly are used to prepare sushi. As you have noticed most of the food preparation of Japanese cuisines consists of thinly sliced ingredients. It makes Japanese food looks like a work of art.
The knife itself is small compared to other common knives found in the US markets. It was made for small hands and to speed things up. The santoku knife overpowered other knives on the market. Due to its sleek style, can be easily used, and handled. It became popular on television and every kitchen on the American soil.
Santoku knives can be cleaned easily. It is not advisable to put in a dish dryer. All you need to do is just wash and wipe it dry before storing it. As all other knives it will need constant sharpening but remember a Japanese santoku knife will require a sharpening stone. Do not use any knife sharpener because you will only damage its blade.
You can never go wrong with a santoku knife. With a great tool like this in the kitchen your dicing, slicing, and mincing can become more enjoyable.
Author Resource:
Crystal Robertson writes for http://santokucutlery.com , a website packed with articles and resources about choosing santoku cutlery and knives for you.
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