Santouko Knife
This style of chef’s knife, popular in Japan, is making its way to the US. It has a less pointed tip than the standard ones and a wider blade that has cutouts in it. All of those features combine to make this an excellent chopping and slicing knife, which are things you’ll be doing a lot of as you learn how to cook well.
Specifically, I recommend getting a knife that has a full tang, which is when the steel runs the entire length of the handle: this not only makes it a lot more durable but also helps the balance of the knife substantially, meaning you’ll get a lot less tired as you use it. Finally, keep it razor-sharp, and you’ll have a new favorite knife.
Specifically, I recommend getting a knife that has a full tang, which is when the steel runs the entire length of the handle: this not only makes it a lot more durable but also helps the balance of the knife substantially, meaning you’ll get a lot less tired as you use it. Finally, keep it razor-sharp, and you’ll have a new favorite knife.