Tool:Santoku Knife: Difference between revisions
From Wiki_Recipe
Jump to navigationJump to search
m 1 revision imported |
No edit summary |
||
| Line 1: | Line 1: | ||
[[File:Shun_Classic_Hollow-Ground_Santoku.jpg|thumb|right|300px|A Santoku knife]] | [[File:Shun_Classic_Hollow-Ground_Santoku.jpg|thumb|right|300px|A Santoku knife]] | ||
The '''santoku bōchō''' (or bunka bōchō) is a general-purpose kitchen knife originating in Japan | The '''santoku bōchō''' (or bunka bōchō) is a general-purpose kitchen knife originating in Japan. | ||
== Characteristics == | == Characteristics == | ||
* '''Blade Length:''' Its blade is typically between 13 and 20 centimetres (5 to 8 inches) long | * '''Blade Length:''' Its blade is typically between 13 and 20 centimetres (5 to 8 inches) long. | ||
* '''Profile:''' It has a flat edge and a sheep's foot-tipped blade that curves down at an angle approaching 60 degrees at the point | * '''Profile:''' It has a flat edge and a sheep's foot-tipped blade that curves down at an angle approaching 60 degrees at the point. | ||
== Primary Uses == | == Primary Uses == | ||
Revision as of 12:09, 16 October 2026
The santoku bōchō (or bunka bōchō) is a general-purpose kitchen knife originating in Japan.
Characteristics
- Blade Length: Its blade is typically between 13 and 20 centimetres (5 to 8 inches) long.
- Profile: It has a flat edge and a sheep's foot-tipped blade that curves down at an angle approaching 60 degrees at the point.
Primary Uses
- Precision slicing and dicing of vegetables.
- Chopping herbs and mincing aromatics.
