CHEF'S KNIVES

Japanese chef's knives are undoubtedly among the world's best, blending an ancient swordsmithing heritage with the demands of the modern kitchen. The two main types available from the Satake brand, the Gyuto and the Santoku, guarantee precision, sharpness, and versatility for both professional chefs and discerning home users.

1. Gyuto: The versatile Japanese Chef's knife

• Design and Use: The Gyuto is the Japanese equivalent of the Western chef's knife. Its long, thin blade and slightly curved edge are perfect for European culinary techniques, such as the rocking motion cut.

• Performance: The Gyuto is a true professional all-rounder. Its length makes it excellent for the quick, efficient preparation and slicing of large quantities of meat and vegetables, while its tip allows for fine, precision work.

• Sharpness: The harder steel and finer sharpening angle typical of Satake Japanese knives result in a razor-sharp edge that lasts significantly longer than most traditional Western knives.

2. Santoku: The knife of three virtues

• Design and Use: Santoku literally translates to "three virtues," referring to its excellent suitability for processing meat, fish, and vegetables alike. Its blade is shorter than the Gyuto's, with a nearly straight profile and a rounded tip.

• Advantages in Home and Professional Use: For many home and professional chefs, the Santoku is the best choice. Its more compact size makes it easier to handle on smaller kitchen counters, and the straighter blade is ideal for vertical chopping motions.

• Comfort and Safety: Due to its weight distribution and size, the Santoku can feel more balanced and secure in the kitchen.

3. The guarantee of choice: quality and heritage

Whichever type you choose (be it a Satake Gyuto or Satake Santoku), Japanese craftsmanship is a guarantee of quality. The exceptional edge of the blades not only ensures a perfect cut but also preserves the texture of the ingredients, which is essential for high-level cuisine.