Japanese Santoku Tamahagane steel
Originated in Japan
Wide sheepsfoot blade with no tip (a dull back spine that curves down to meet the straight-edged front blade)
Thinner blade than a Chef’s Knife allows for more refined slicing
Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge
Usually no bolster (the piece of metal between blade and handle)
Balanced weight
Lighter to hold
May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it)
Varies in size from 5” to 7.9
Originated in Japan
Wide sheepsfoot blade with no tip (a dull back spine that curves down to meet the straight-edged front blade)
Thinner blade than a Chef’s Knife allows for more refined slicing
Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge
Usually no bolster (the piece of metal between blade and handle)
Balanced weight
Lighter to hold
May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it)
Varies in size from 5” to 7.9
Originated in Japan
Wide sheepsfoot blade with no tip (a dull back spine that curves down to meet the straight-edged front blade)
Thinner blade than a Chef’s Knife allows for more refined slicing
Can be single (one-sided) or double (both sides) bevel - bevel refers to surface that has been ground to form the knife edge
Usually no bolster (the piece of metal between blade and handle)
Balanced weight
Lighter to hold
May have a granton edge (small divots/scallops on the blade to prevent food from sticking to it)
Varies in size from 5” to 7.9
