Sankotu is from Japan, it means "three virtues" - cutting meat, fish, and vegetables. The Sankotu knife is a multi-purpose kitchen knife, which should be a collection in any well-equipped kitchen.
A Santoku knife is the further development of the traditional Hocho knife. It is a great "beginner's knife" for chefs who want to learn more about Japanese cooking knives.
With a Sankotu knife, not only you can enjoy the fun of Asian delicacies preparation, but also you can feel the Asian aesthetics in your kitchen. A classic Japanese cutting technique makes the blades super sharp and durable.
Santoku Knife VS Chef's Knife
Sometimes, people will lump the Sankotu knife in with the westernchef’s knife, but actually they excel in different ways.
Basically, the chef’s knife is with 8-12” stainless steel blade, while the santoku’s blade is with 5-7″ high carbon Japanese steel.
Also, a distinct characteristic of the Santoku is the curved “sickle-shaped” tip, which forms a wider angle than the tip of a chef knife. This results in that the tip is less prone to breaking, but is also less flexible and precise.
Best Santoku Knives, Better Quality Steel
At IMARKU, our steel is cooled from temperatures of 1,000°C in several rapid unique steps to room temperature and then to low temperature. This ensures the harder blade with the better ability to anti resistant and corrosion.
When you decide to buy a Sankuto knife, IMARKU's superb selection should be the one you cannot miss.