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In recent years i knives coming from tradition Japanese they are in great demand because they are loaded with a long tradition with roots that date back to antiquity. The Santoku knife it is very flexible because it allows you to cut fish, meat and vegetables with the same knife and for this he is one of the best sellers.
Some models have the blade with alveoli which creates air pockets to prevent thin or soft slices from sticking to the blade. Unlike Santoku knives, the Nakiri knife it is specific for cutting and shredding vegetables and greens. The blade, which resembles a hatchet, is square in shape and allows it to make clean and precise cuts. For the fish instead, there is the Sashimi knife indicated for cleaning e fillet but which can also be used for cutting meat.