FAQ

QWhat is the difference between Cook’s, SANTOKU, and Oriental knife?

A

Cook’s knife is major knife in western countries as a general knife, which has long and slime blade that allows you to do slicing and “back-slicing” compare to SANTOKU and Oriental knife. On the other hand, SANTOKU and Oriental knife are typical general knife, born in Japan. They have features of both cook’s and vegetable knife that makes you do “push-slice” comfortably.

QWhat is “single-bevel” blade?

A

It is a type of blade that has sharpened only on one side. Most of the Japanese fish knife (IST-05 DEBA knife) and sashimi knife (IST-06 Yanagi knife) are single-bevel, while general utility knife such as cook’s knife (G-2 Cook’s) and santoku knife (G-46 SANTOKU) are double-bevel.

QWhat is “scalloped” blade?

A

It is a type of blade that has wavy edge. Most of the bread knife (G-9 Bread, GS-61 Bagel/Sandwich, IST-04 Bread knife) has scalloped blade.

QHow do I choose the size and blade length?

A

One of the way to choose a knife, is to choose based on the size of the food you mostly cook. If you cook large vegetables such as cabbage from whole or 1/2 size, blade length more than 18cm is recommended.
Also, the cooking space at your kitchen and cutting board size do matter. Please check the body length of the knife as well as the blade length.

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