Anatomy of a Chef Knife – santokuknives

Anatomy of a Chef Knife – santokuknives

The bolster is the junction between the handle and blade of the knife. This is the balance point of the knife. The spine is the long edge at the top of the blade. It is a blunt edge and allows the user to apply pressure to the knife when cutting. It can also help with the grip of the knife..
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This V-Lo Cutlery santoku chef knife is great for slicing any kinds of food thinly. The blade is made from a high-carbon, stain-free steel that is designed to be resistant against any kind of damage or breakage. This santoku chef knife also features a soft handle that is specially designed for a comfortable and easy grip, reducing slipping and with it the chance of accidents. The blade is very thin and sharp so that it can cut any food thinly and completely through without any hindrance.

Dexter-Russell 29273 7 in. V - Lo Santoku Cooks Knife

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