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and tender layer-cakes
Its shape is reminiscent of a cleaver but should not be confused with it as a Nakiri is not suitable for rough tasks (such as splitting bones)
7-inch blade is slimmer than a typical European chef’s knife
Classic Ikon 3 ½” Paring Knife
Classic 7" Hollow Edge Santoku Color:Tasty Sumac and tender layer-cakesWhat a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer thin cuts it is therefore now indispensable in kitchens all around the world.
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