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Santoku Knives
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To Use:
Grasp handle between thumb and forefinger, allowing fingers to follow the curve of the handle. When slicing vegetables, place the tip of the blade on a cutting board at an angle to the board surface. Place thumb and fingers of other hand at the top of the tip of the blade, to hold the blade firmly to the board. Move the knife up and down in a rocking motion, keeping the tip of the blade on the board. At the same time, move the knife back and forth across the board in a quarter circle. For scratch cutting, choke up on the handle and place top hand closer to the tip of the blade for more control. Caution: keep fingers away from the cutting edge.
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Choose It To:
Dice fruits and vegetables; slice meats and fish; butterfly boneless chicken breasts
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