Santoku Knife, Santokumesser:? It means an all-purpose knife for cutting meat, vegetables and fruits, belonging to a kind of western-style kitchen knife.

mbth, who has one and three virtues, is santoku, an English translation of Japanese names. Sande Dao is the product of the cultural exchange 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 is found that the shape and weight of the ox knife are not in line with the physiological characteristics of the orientals, and it is sanitary but cumbersome to use different sizes of ox knives according to different meats, vegetables and fruits, so an improved version called santoku, which means "all-round knife", was created.

When Hong Kong and Taiwan translated santoku, they added free translation, calling cutting meat, vegetables and fruits the "three virtues" of knives, so it was translated as "three virtues knife". The origin of "Three Virtues Knife" can be described as a microcosm of the cultural exchange between the East and the West.

Er, San De Dao is an improved version of the chef's knife/chef's knife for the orientals. It is smaller in size than the general chef's knife/chef's knife, and the tip of the knife is round. It can cut both meat and vegetables and fruits. However, the actual use effect of this knife to cut fruits and vegetables is better, cutting meat in general.

Extended information

Generally speaking, there are three chef knives in the world, 1) Chinese kitchen knives; 2) Western kitchen knives; 3) Japanese kitchen knife. Stainless steel is generally used as the material, 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, kopis and kopis before batch. Knives are used to cook meat, vegetables and fruits; Kopis specializes in dealing with things with bones or extra hard objects. Generally, it is advisable to use round-headed knives before batch and then kopis. The advantages of this kind of knife are its round head, light weight, convenient use and wide application range, and the general knife method of cutting before batch can cope with it.

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/multi-knife; Machete, etc.

Japanese kitchen knives are mostly thin-edged knives, which are mainly used to treat vegetables. Because of the thin blade, they can be cut thinner and thinner. There are also sashimi knives (sashimi knives). A blade knife is used to cut coarse ingredients such as fish and chicken bones.

reference materials? Baidu Encyclopedia-Kitchen Knives (Cutters Used in Cooking)