The Brenta santoku knife is a typical Japanese knife presented in the classic three-rivet design. The main difference between a santoku knife and a traditional kitchen knife is the hollow edge of the blade. Thanks to this feature, the ingredients do not stick to the blade during cutting. Oregano, basil and all types of herbs can be quickly and easily transferred to the pot on the wide, smooth blade. Santoku means something like "three virtues". These virtues can be equated to ingredients (meat, vegetables, and fish) or areas of utility (chopping, chopping, and dicing). This sharp utility knife of Japanese origin is becoming increasingly popular in Germany. Because whether you are an amateur or a professional, every chef wants a superior quality knife with exceptional sharpness. Attention! Santoku knives are very sharp. So you are holding a small samurai sword designed for cooking.
- Japanese blade design
- German stainless steel
- Ergonomic plastic handle with three rivet design
- Practical and safe use
- Dishwasher safe, although hand washing is recommended
The Brenta santoku knife is a typical Japanese knife presented in the classic three-rivet design. The main difference between a santoku knife and a traditional kitchen knife is the hollow edge of the blade. Thanks to this feature, the ingredients do not stick to the blade during cutting. Oregano, basil and all types of herbs can be quickly and easily transferred to the pot on the wide, smooth blade. Santoku means something like "three virtues". These virtues can be equated to ingredients (meat, vegetables, and fish) or areas of utility (chopping, chopping, and dicing). This sharp utility knife of Japanese origin is becoming increasingly popular in Germany. Because whether you are an amateur or a professional, every chef wants a superior quality knife with exceptional
