The santoku knives of the Tyrolit Life knives offer you outstanding performance. The Santoku knives are available with an 18 cm and a 12 cm long blade, both made of one piece of stainless steel (steel material 1.4116) and ice-hardened several times (56 HRC).
This enables you to master chopping, dicing, and slicing meat, fish, and vegetables like a professional. The special hollow edge minimizes the sticking of food, facilitating efficient and swift work in the kitchen.
The Santoku knife – an all-purpose knife rooted in Japanese tradition – has long since carved out its place in modern kitchens. Its distinctive shape not only makes it visually striking but also excels in slicing a variety of ingredients. But how does one properly use a Santoku knife to cut? All the details in the article!
Proper storage not only protects the blade from damage and wear, but also contributes to the safety in the kitchen. In this article, we will therefore present various methods of Santoku knife storage and explain how you can optimally protect and care for your knife.
Learn how to optimally sharpen and grind your Santoku knife. Our guide offers practical tips for proper maintenance and techniques to maximize the lifespan and cutting performance of your knife. Discover the art of knife sharpening and grinding for enduring sharpness and precision.
The fascination for Japanese knives extends far beyond the borders of Japan and has also found its way into European kitchens in recent years. Read more now!
Knife sharpeners come into play when the blade of a knife gradually loses its sharpness. This occurs even with the highest quality knives, which need to be regularly honed and sharpened. Here, you will learn essential tips for maintaining sharp knives!
The Santoku knife, a gem of Japanese blacksmithing, has long claimed its spot in modern kitchens. As a versatile kitchen tool, it is often regarded as the Japanese equivalent of the classic chef’s knife. But what advantages and potential weaknesses does this knife have? Find out more in our article.
A Santoku knife is renowned for its sharp blade and precision, yet over time, even the finest knife can become dull. There are several factors that contribute to the dulling of the blade. Learn more now!
Grindstone (whetstone) or knife sharpener? This is the crucial question for both hobby and professional chefs when it comes to sharpening their knives. Both systems are widely used and have similarities in various aspects. However, there are significant differences in their operation and suitability, leading many to wonder: Which solution is ideal for me? We will clarify!
Choosing the right whetstone or sharpening stone is anything but trivial: it is only by regularly sharpening knives that they retain their sharpness. In order to provide an overview here, we will introduce you to different types of grinding stones in this article. In addition, we will show you how we at Tyrolit, as long-standing abrasive experts, have further developed the classic sharpening stone into our innovative knife sharpeners. Read more!
The question of the ideal grit of whetstone for sharpening knives comes up, especially when food begins to not slice as smoothly as usual in the kitchen. For both amateur and professional chefs alike, few things are more frustrating than squished tomatoes, shredded celery, or squashed onions. This article answers all your questions!
In this article, we will discuss the differences between water and oil whetstones and highlight the advantages and disadvantages of each variant. We also look at which grindstone is suitable when and for whom, and how they are used correctly. You will also learn how the Tyrolean abrasive expert Tyrolit facilitates this process with high-quality products so that you can always keep your knives in top shape.
In this article, we will look at the differences between whetstones or sharpening stones and grinding machines in detail, and also talk about the innovative knife sharpeners from Tyrol-based abrasive expert Tyrolit.
In this article, we take a look at the properties and benefits of ceramic whetstones or sharpening stones. Additionally, we discover why they are appealing to both professional chefs and amateur cooks alike. We also explore why the Tyrolean abrasive expert, Tyrolit, relies on ceramic whetstones for its knife sharpeners. Read all the benefits now!
In this article, we will introduce you to different knife sharpeners and show their strengths and weaknesses. We will also introduce you to the Tyrolit Life knife sharpener and explain what makes the Tyrolean abrasive expert’s approach so special. Find out more now!
Kitchen knives come in a wide variety of shapes and variants, and the question arises as to which sharpening angle is ideal for them. Here you will get an overview of different types of knives and the ideal sharpening angle for optimal sharpness.
How do you actually hold a Santoku knife? With a Santoku knife, you can accomplish a wide range of kitchen tasks – provided you’re holding it correctly. In this post, we describe what the ideal grip technique for a Santoku looks like.
Santoku knives with hollow-edge – Japanese kitchen knives from Tyrol
The Japanese kitchen knives, the Santoku knives, are manufactured by Tyrolit Life in collaboration with tool expert Stubai in Tyrol. The name of the Santoku knife, which originates from Japan, comes from the two words “San” and “Toku”, translating roughly to “three virtues”
Considering in this context that meat, fish and vegetables can be cut effortlessly with a santoku knife, the name seems all the more appropriate.
Therefore, every well-equipped kitchen should have a professional santoku knife. It enables the preparation of a wide range of dishes and contributes to the fine and gentle chopping of food.
The Santoku knives are versatile, all-purpose blades that enjoy great popularity among both beginners and hobby chefs, proving their worth in daily kitchen tasks.
What is a Santoku knife?
In addition to their versatility, santoku knives are particularly known for their uncompromising sharpness. The all-purpose chef knives have a very sharp blade, which is accompanied by a blunt upper edge (blade back). The course of the upper edge and the handle of the knife form a straight line. The sharp knife blade is also very wide, so that it clearly protrudes beyond the knife handle.
The special blade shape offers the benefit of a comfortable grip during cutting tasks and simultaneously provides safe finger protection. Whereas regular meat knives can sometimes be quite heavy, a Japanese santoku knife features a lightweight design.
The extremely sharp all-purpose knives are primarily designed for the so-called pressure cut or reverse top-down method and offer an optimal balance between blade and handle.
