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The Shobu, is a single bevel traditional Japanese slicer, more common in Osaka and Kyoto. This sushi knife is perfect for creating pristine cuts, pleasing to the eyes as well as the mouth. Learn all about the Shobu in this in depth article.
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Understanding the key traits defining both the Gyuto Knife and the Santoku Knife can help to clarify your shopping requirements. However, how do we know which blade to bring home to your kitchen?
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The Usuba Knife is a traditional Japanese chef knife that can measure between 165 — 240mm in length. Designed specifically for cutting vegetables, the Usuba knife is known for its long straight blade edge and traditional wooden handle with a partial tang.
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Santoku knives have quickly become a favorite of chefs and home cooks around the world. Ideal not just for cutting but also chopping, mincing, and dicing. The Santoku knife offers all-in-one versatility in a long-lasting package.
Similar to a chef's knife, the Santoku knife tends to be a little shorter than the standard Gyuto and is focused on smaller and more specific tasks, such as thinly slicing vegetables for a fancy garnish or dicing smaller portions for a dish.
Investing in high-quality knives is an important investment for all chefs. However, what’s even more important is performing proper maintenance to ensure your Japanese knives can serve you for the years to come. We share helpful tips on how to make your Japanese knives last longer.
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