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The Santoku knife is a very common all-in-one that was first made in Japan. This style of Japanese knife is generally regarded as one of the best choices for slicing, dicing, and mincing. This means that this knife has a good reputation for being an all-purpose knife that will adapt to life in any kitchen. This style of knife is considered to be well balanced and will generally work in harmony between the handle and the blade. Paring/Petty Knife The petty knife is one that is very similar to the paring knife in the west. This is a lightweight and thin blade that is extremely versatile. It is able to find in the most kitchens across the country, with a petty and a chef one, people own the right tool to carry out knife work in a kitchen. Pairing/petty knife is good for peeling, paring, boning, and carving, nevertheless, it can also join some dicing and slicing jobs. This makes the pairing/petty knife a very common one in Japanese kitchens. Usage & Care Wash knife with dishwashing liquid before use Always dry the blade thoroughly after washing Do not use scrub brushes or abrasive cleansers