My friend and fellow cyclist Kevin (@knife.nerd) owns a chain of Japanese knife shops (@knifewear) so the decision where to go for my first good quality knife was easy. I chose the Fujimoto Nashiji Santoku knife. Some notes from the store website: “Santoku means 'three virtues' or 'to solve three problems'. The three virtues are meat, fish, and vegetables, or slicing, dicing, and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The height means good clearance for big hands, while the relatively short blade can be wielded by anyone. The Aogami #2 (#2 blue steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife. This type of construction is our favourite type of knife construction because it gives a long-lasting edge and also easier maintenance than a full-carbon steel knife.” #cookyourfood #japaneseknives #santoku https://www.instagram.com/p/CcQY-NALBXv/?igshid=NGJjMDIxMWI=
