Helen's Asian Kitchen Classic Santoku Knife Reviews
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Helen's Asian Kitchen Classic Santoku Knife Feature
- Santoku chef knife for slicing, chopping, and mincing meats and vegetables
- Crafted from high-performance chrome molybdenum vanadium stainless steel
- Razor-sharp blade with hollow-ground edge to minimize sticking
- Non-slip, brushed stainless-steel handle for comfort and safety
- Created in collaboration with Helen Chen; washing by hand recommended
The main ingredient of comfortable cooking, a good kitchen knife like the Helen's Asian Kitchen classic santoku simplifies preparation and minimizes work. Crafted from premium materials with a tested, traditional design, this Japanese-style chef's knife is ideal for slicing meats, seafood, and vegetables. Made from high-performance, German-standard, chrome molybdenum vanadium stainless steel, the piece features a keen hollow-ground blade with shallow air pockets and a razor-sharp edge. The design reduces sticking, so foods can be sliced very thin and quickly. The knife also features a stainless-steel handle with a pretty brushed finish for a secure grip and modern look. Seamless construction simplifies cleanup, which should be done by hand for best preservation of the knife's materials. i--Emily Bedard/i
Arguably, a good knife is the essence of Chinese cooking. The Classic Santoku is an all-purpose knife that traces its roots back to the Japanese kitchen. Helen's Asian Kitchen Santoku is made from the highest quality, German-standard stainless steel providing a durable, keen cutting edge that's perfect for slicing boneless meats, filleting fish, butterflying shrimp, cutting vegetables and more. The specially, hand-ground Granton or hollow-ground edge is designed to help reduce drag and keep foods from sticking to the blade. The seamless, brushed stainless steel handle washes completely clean and will not absorb any oil, moisture or juices from meat and seafood. Here is a beautiful, high-performance knife that will make cutting truly a pleasure.
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Nov 09, 2010 17:58:04
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