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Santoku Knives

         Of the various styles of knives still in use, the Santoku is the most arising, new style of knife which has its roots in the west. As different as the name Santoku appears, it has an interesting history too..!

         What makes it different from other kitchen knives is, "Santoku" as the name sounds like a Japanese term, it has a Japanese historical significance also. Santoku meaning "Three Virtues", actually started to appear around the end of World War II, which was also the time when different cooking styles and other cuisines were introduced in Japan.

         Santoku has "Three Virtues" is actually reffered to chopping, dicing and mincing was indeed very much needed by the Japanese for their new kind of cooking and thus it became their new hybrid western style knife.

         A sharp knife produces greater results. In that sense Santoku carries this best feature when it comes to their sharp edges. Santoku has a blade that looks like a sheep's hoof and has less of a curve with optimal sharpness that helps in perfect chopping. The size of the blade ranges from 5-7 inches and it also comes in compact sizes.

         Only with greater grip and good control one can work with a knife and Santoku is no lesser when it comes to that. The knife comes with handles and each type of it carries its own manifest. Having said that the selection of the best handle depends on user's interest.

         The knife is lighter to carry and it is admired for its sharper response. Food that is sliced with Santoku not only adds special style and delicately thin slices but also acts as a best user friendly knife for amateur and professional cooks.