The best santoku knife, according to chefs:
in New York City says he likes to use Santoku for slicing, chopping and “definitely mincing,” especially when it comes to vegetables. "Its flat blade rests nicely against the cutting board and lets you have constant contact with the cutting board, which is great when mincing and will take lest time," he says.
"Also, most Santokus have slight depressions in the blade that allow for air to get between the item your cutting and the blade, which allows for smooth slicing. And [when slicing] nice, juicy vegetables, it helps the item to not stick to the knife, which is also very helpful."In Norfolk, Virginia, Executive Chef Fabio Capparelli (
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