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Knife SANTOKU 18 STK18
The Santoku knife represents the Japanese equivalent of the European chef's knife (CHEF KNIFE). Characteristic Japanese knife used to cut and chop vegetables. For this operation - in fact - Western cooks use the knife called CHEF KNIFE The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board.
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Blister TAVOLA LAMA DENTATA
The type of serrated blade is preferable for CITRUS, TOMATOES and hard and filamentous parts of animals -
Blister TAVOLA RIVETTATA -...
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle