First, mbth with three virtues is santoku, which is an English translation of Japanese names. Three virtues and Taoism are the products of cultural exchanges between the East and the West.
Influenced by western culture in modern times, Japanese chefs gradually accepted and began to widely use western-style double-edged knives. However, in the process of use, it was found that the shape and weight of the ox knife did not conform to the physiological characteristics of the orientals, and it was sanitary and cumbersome to use different sizes of ox knives according to different meats, vegetables and fruits, so an improved version named santoku was produced, which means "all-round knife".
When Hong Kong and Taiwan translated the three virtues, they added a free translation, calling cutting meat, vegetables and fruits the "three virtues" of knives, so they were translated into "three virtues knives". The origin of "Three Virtues Knife" can be described as a microcosm of the cultural exchange between the East and the West.
Second, the Sande knife is an improved version of the chef's knife used by orientals. Compared with the ordinary chef's knife/chef's knife, its volume is smaller and its tip is round. It can cut meat as well as vegetables and fruits. However, the actual use effect of this knife to cut fruits and vegetables is better, and the meat is average.
Extended data
Generally speaking, there are three kinds of chef's knives in the world, 1) China kitchen knife; 2) Western kitchen knife; 3) Japanese kitchen knife. The material is generally stainless steel, and there are some ceramic knives at present, but ceramic knives are afraid of falling, so the mainstream products are still stainless steel.
Chinese kitchen knives are generally divided into three types: batch knife, section leather and batch leather. Knives are used for cook the meat, vegetables and fruits; Kopis specializes in dealing with things that have bones or are particularly hard. Generally, a round-headed knife should be used first, and then kopis should be used. The advantages of this kind of knife are round head, light weight, convenient use and wide application range, and the general knife method of cutting first and then batch can also cope.
There are many styles of western-style kitchen knives, and the classification is particularly fine. Commonly used knives are: chef's knife/chef's knife; Sande knife; Meat cutter/multiple knives; Machete, etc.
Japanese kitchen knives are mostly thin-edged knives, which are mainly used to treat vegetables. Because the blade is thin, it can be cut thinner and thinner. And sashimi knife (sashimi knife). Blade knives are used to cut rough ingredients such as fish and chicken bones.
Reference materials? Baidu encyclopedia-kitchen knife (cooking knife)