History of the Santoku Sword

• Japan still refers to kitchen knives as "Pao Ding", which comes from the description in the Chinese classic "Theory of Butchering Sheep": the husband's kitchen knife, and the kitchen knife becomes a sharp tool for cutting. If the knife is unfavorable and the cut is not straight, the freshness will not come out, the taste will not enter, and the wok will not be full of energy. The old master said: "If you don't cut it right, you don't eat it." And the famous Pao Ding Jie Niu must have a good sharp knife.

• The Santoku knife was invented by the Japanese. Its full name is Santoku bouchou, which literally means "clear virtue". People say that it is the three virtues of "slicing, dicing, and chopping". There are different opinions, but it is not difficult to see from this that this is a very versatile knife.

• Note that omnipotence is not omnipotence, and you must not cut bones.

• The design of the Santoku knife has absorbed the tip design of the bull knife, and the overall blade arc has been adjusted, making it more convenient to use the blade for broaching and guillotine cutting. Therefore, it is handy in front of meat, fish and vegetables, and the overall design of the knife body can adapt to various knife methods. Although the individual scores such as meat cutting and vegetable cutting are not as good as beef knife or vegetable cutting, it performs well in comprehensive use ability.