Dołączył: 18 Maj 2011
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|Wysłany: Czw 8:06, 26 Maj 2011
will now discuss about Wusthof Classic Santoku Knife which usually sold in high and retail shops, kitchens shops, and department stores. For many years [link widoczny dla zalogowanych], Wusthof knife has produces quality knifes for chef and in the last 15 years of productions it has its own version of the famous Santoku Knife from Japan, Wusthof Classic Santoku Knife on the market.
The first thing you notice when you are using Wusthof Santoku Knife is very well done for weight control. This knife fits comfortably in the hand and ergonomically designed handle allows for easy carrying. A unique feature that Santoku Wusthof Classic Santoku Knife which has an original Wusthof Knife's blade is it weight less than any other company. It allows the blade to handle a much more from its competitors. Next thing you'll notice that the blade is very good to slice through the food. Wusthof Santoku Knife has a granton edge feature (rough cut) which allows air to flow to the cutting process and reduce a friction while the cutting is on process. This is a great combination of balance and an patented edge of this knife [link widoczny dla zalogowanych], I think it makes the chef's job to finish very quickly. This is a very flexible over. It is easy to slice, chope [link widoczny dla zalogowanych], and mince. It's not a good knife for carving and accurate cutting. A traditional chef knife than it would be better for this purpose. But if you try to do some routine tasks such as cutting lettuce, onions, spices and vegetables, you will not find another company better than Wusthof Santoku Knife.
Two elements are considered to be the negative things of Wusthof Santoku Knife, it has an expensive value and care. These knifes are not cheap, costing between $ 50 and $ 80 for a knife. Many chefs say that the price is low because Santoku replaced many slicing tool or knifes in the kitchen, but for an ordinary or home user, this knife is not cheap. Moreover, these tools only to washed with hands and dried with air because the proper management of Wusthof Santoku Knife is wash by hand and dry by air. The reason is that will help the knife's blade quick to dull. The Wusthof Santoku Knife can be cleaned in the dishwasher, but it is not recommended. Always be sure to wash it immediately after the use it for a corrosive particles such as tomatoes.
Overall, you could be expected from companies like Wusthof. The knife consists of a continuous part of steel with high carbon steel. It gives incredible strength and endurance, but more importantly, you can expect Santoku to cut longer than those not forged in with steel. Wusthof knife designed with two standard color handle, black and white with their signature trident logo. Classic design, timeless elegance, add a dimension and beauty in every kitchen.
ABOUT THE AUTHOR
Fariz Jomblo is people who wants to try anything. From working as an employer to selling some stuff. And now for the stuff that he sell, visit: [link widoczny dla zalogowanych]
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