While we see of the final stages of winter outside, we are already fully prepared for spring in the kitchen. We need colour, vitamins and creative ideas. Our knife of the month – the Santoku from the Premier Plus series – is an all-rounder who is an ideal companion in our zest for action.
The Japanese term "Santoku" (San = three, Toku = virtues) indicates its properties as an all-rounder when cutting meat, fish and vegetables. Known as a typical Asian style of blade, the Santoku arrived in western kitchens a long time ago. Whether with or without a Kullenschliff, the blade of a Santoku is usually 18 cm long. As the chef's extended arm, it is perfect for cutting precisely and sharply. The Santoku knives from the Premier Plus series – made in Germany – stand for the great craftsmanship and experience of Friedr. Dick like no other knife. The blade is forged from molybdenum vanadium stainless steel. The weight distribution between the handle and blade is optimally balanced so that you do not get hand fatigue even with intensive use. The handle of the Premier Plus series is also special: The traditional design with three rivets is seamlessly connected with a handle concept. Professional chefs appreciate this property with a view to perfect hygiene and easy knife care.
Beetroot conjures up colour, vitamins and a good dose of happiness in March. If you don't want to have Pink Panther style hands for days, you should use disposable gloves when preparing food. The Santoku from the Premier Plus series is perfect for preparing beetroot carpaccio. Wafer-thin, delicate slices served with a crisp green salad, warm Crotin de Chavignol cheese and walnut oil vinaigrette. Sounds enticingly healthy and colourful? Then opt for the Santoku, which makes slicing food for a carpaccio child's play – not just beetroot…