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Kai Shun santoku

The santoku is a traditional Japanese knife. The santoku is comparable to a European chef's knife; you use it for the same ingredients. The word santoku means: three virtues. The santoku can be used to cut, crush and scoop meat, fish and vegetables.

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Features of Kai Shun santokus

Kai santoku knife: blade shape

You can recognize a santoku by its high blade where the spine of the blade only tapers towards the tip at the end of the blade. Some of Kai's santokus feature grooves in the blade or a Tsuchime-hammered finish. This finish looks great and is also practical, as ingredients are less likely to stick to the blade.

The edge of the knife and cutting technique

The straight edge of the santoku lends itself nicely to the push cut technique. You use a pinch grip for this. This is a technique where you clamp the beginning of the blade between your thumb and index finger. Since you hold the blade close to the handle, you have a lot of control over what you're cutting. You cut with a diagonal movement from back-top to bottom-front. After each cut, you lift the blade and return it to the starting position. Practice this technique to become a pro! It's one of the most efficient cutting techniques. Learn more about how to use a santoku kitchen knife here.