8" Chef’s Knife, also known as a Cook’s Knife, is the most versatile knife in the kitchen and thus the most used blade style by professional chefs. Unlike several kitchen tasks, cutting, chopping, slicing and dicing is still mostly done by hand. While many of us have modernised our kitchens with high-tech toasters, smoothie machines and slow cookers, possibly the most ancient device of all, the knife, remains.
The chef's knife – or cook's knife – can be used for anything from slicing onions, chopping herbs and crushing garlic to mincing meat. The main style we use today is developed from French and German traditions, though, increasingly, Japanese knives – with thinner blade and curved spine – are popular.
和 Series VG-10 Damascus Steel (AUS-10V) Santoku Chef Knife NZ
The RURWHO 7-in. Hollow-Ground Santoku is part of the 和 series.High-performance steel, razor-sharp edge, perfect balance, and precision cutting control. The steel is Japanese AUS10V—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer.
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