The Japenese version of the French Chef’s knife is called Santoku. It is great for dicing, and slicing, even slicing cooked meat such as a roast turkey or broiled steak. For chopping or mincing I use a heavier knife I will write about another time. The blade is made of high carbon no-stain steel. “Carefully wrapped, it is a great stocking stuffer.”
I love to recommend the Santoku 7-inch from Victorinox (SKU 41529, Fibrox handle; Forschner, NSF). I buy it at Zabars on the second floor for around $35.00. You can also get it online at various websites.
TIPS ABOUT WASHING KNIVES
- Always wash your knife by hand.
- Dry and put knife away after use.
- Never let knife soak in water.
- Never put in the dishwasher.
