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A Santoku knife is a versatile kitchen knife that originated in Japan. It is typically shorter and wider than a traditional chef's knife, with a straight edge and a flat spine. It is designed for slicing, dicing, and mincing vegetables, meat, and fish.
The Color Coated Santoku Knife has a non-stick coating on the blade, which prevents food from sticking to the knife while cutting. This makes it easier and more efficient to use, as well as easier to clean.
The blade of the Color Coated Santoku Knife is made of high-carbon stainless steel. This type of steel is known for its durability, sharpness, and resistance to rust and corrosion.
Yes, the Santoku knife is designed to be used for both meat and vegetables. Its straight edge and sharp tip make it suitable for precise slicing and dicing, while the wide blade allows for easy scooping and transferring of ingredients.
No, we do not recommend putting the Color Coated Santoku Knife in the dishwasher. The high heat and harsh detergents can damage the non-stick coating and dull the blade. We recommend hand washing and drying the knife for best results and longevity.