From the Japanese word for “small sword”, the shotoh knife is a versatile prep knife for preparing vegetables, fruit, meat, or fish.
Buy Shotoh knives at ZWILLING
The Shotoh knife is something like the standard knife in Japanese cooking. But it is far from standard in terms of precision and sharpness. The small, and really fine Shotoh knife is chiefly used for cutting fruit, vegetables or fish and meat and is first class when it comes to precision work when preparing food. We’ll show you the Shotoh knife in the ZWILLING online store and when this small knife can do the biggest jobs for you.
Shotoh knife — what does this actually mean?
If you are a fan of Japanese knives and typical Japanese cuisine, no doubt you’ll have heard of the term Shotoh or Shotoh knife. We’ll explain what it means to prepare food with a Shotoh knife, but what does the term Shotoh actually mean? Shotoh means “small knife”, also called a “petty knife” in English. Small though the Shotoh knife may be, it can have a big meaning in your kitchen.
What do I need a Shotoh knife for?
Because this small knife is used for a wide range of jobs and can be used for almost anything when it comes to easy-cutting work. Above all, however, small, fine cuts on fruit and vegetables are what the Shotoh knife does with ease — for example, peeling, removing skin or dicing. Not least because of this it is one of the most widely used knives in Japanese cuisine, together with the Santoku knife, which you can also buy from us.
The most important features of Shotoh knives
Like many of our Japanese knives from MIYABI, the Shotoh knife has its individual design. This is because the Damascus steel — a particularly high-quality, hard steel — is engrained in each knife in a unique way. So if you buy a Shotoh knife from us you’ll get a one-of-a-kind item!
Only the steel of a Damascus knife is like this
The material properties of the steel that the Shotoh knives are made from is incomparable. The steel is made of several layers and specially hardened. Our Shotoh knives achieve high values on the Rockwell scale of material hardness. What you get is a small knife with great stability and edge retention.
Design, handling, optimal equilibrium — all in the handle
The main player in every Japanese knife is, of course, the blade. But without a good handle this means nothing. That’s why our Shotoh knives are high quality from the tip to the handle head. In many of our knives the handle is also unique, with an individual grain and merges seamlessly into the blade of our MIYABI knives. In addition, only a high-quality handle together with the blade ensures optimal balance. Our Shotoh knives lie very well in the hand for every cut.
Shotoh knives in a set — what more do you need?
The small knife combines variety and high quality, as do the other Japanese knives in our range. While you can use Shotoh knives for fruit and vegetables, you can usefully extend your knife set even more, perhaps with a Nakiri knife for vegetables or a Gyutoh knife for meat. Happy shopping!