The tradition of production of knives in Japan trace back from the depth of centuries. Their development begins alongside with traditions of cold weapon production. We have in mind the well-known samurai swords. In the middle of the XX century, the American general McArthur forbade the production of the cold weapon. It forced the Japanese masters to retrain. As a result, the production of knives has allocated into an independent industry.
Japanese kitchen knives conceptually differ from the European. You may never hear about this. However, it is true. The basics of this are the following. First, most of the Japanese knifes have the unilateral descents facilitating editing of a blade and creating a more acute angle. Second, the cutting tools that made to the Land of the rising sun must be of extreme sharpness. The reason lies within the tradition of consumption of food by means of chopsticks and aesthetic tastes of eastern cooks. Third, Japanese knives of have a niche specialization. Fish knives, for example, never used for work with vegetables and vice versa. Unlike the Europeans who using about 20 types of knives when cooking Japanese have about 200 of them. if you consider the variation caused by regional features, then their quantity will increase to 800. Different tools used for cutting off a jack mackerel, salmon, vegetables, noodles, and watermelon. However, in connection with the European influences on the development of Japan, new types of the cutting tools appeared. The first of them should call Guyto’s knife.
Such knife which was quite meeting requirements of professional cooks first of all because of excessive length. However, it was inconvenient for housewives. It is unknown who of masters thought up to make something average between Guyto and Nakiri’s vegetables knife.
But as a result, there was a knife to Santoku who it became unbelievably popular not only in the homeland but also all around the world.
The Japanese knife Santoku is a multipurpose cutting tool for home cuisine. It is used as for work with vegetables, and by cutting of fish or meat. His name also is connected with it. In the translation from Japanese, it means “three virtues”. However, there are also other translations, for example — “cutting, the shredder, the cabin”. Despite some withdrawal from traditions, the knife to Santoku keeps all benefits of the Japanese kitchen knives — sharpness, convenience, and safety in use. A distinctive feature of this knife is that it is equipped with very wide and heavy edge. His handle, on the contrary, narrow and rather easy. Despite it, it is remarkably combined with a blade. Thus, the design provides the shift of the center of gravity of a knife forward. It is interesting that at the same time the knife is perfectly balanced. It can make any manipulations with ease.