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I got this new santoku last week. Normally I don’t have a lot of interest in this type of knife. The tip is usually blunt and the knife is usually stubby. The shape of this one was different. It was sharp out of the box but was hair popping sharp when I gave it a tune up. It is perfect for mincing shallots.
Attachment 279271
Now I have to GOOGLE shallots. :shrug:
Okay,,, got it :beer2:
"Shallots, although they look nothing like them, are often confused with scallions. They are both a type of onion, but whereas a scallion is long and thin with green leaves and a white tip, the shallot is bulb-shaped, with copper, reddish, or gray skin. It looks rather like a small, elongated onion, but has a milder flavor with a hint of garlic. "
https://www.thespruce.com/what-are-shallots-1807054
Member of the Lily Family--Flavor wise--Kind of like a cross between garlic and green onions/at least to my uneducated palette .Quote:
Originally Posted by Hirlau
You’ve never heard of a shallot?Quote:
Originally Posted by Hirlau
Dont feel lonely. I had no clue.
He's led a very sheltered life-----------------"wQuote:
Originally Posted by OCDshaver
Quote:
Originally Posted by cudarunner
Roy,, if these things are from the same family, then one of them must be adopted. :shrug:
One belongs to the milkman.Quote:
Originally Posted by Hirlau
No,,,,,,,,,,,Quote:
Originally Posted by OCDshaver
Yes Lily--remember Tomatoes are a Fruit and so are Squash--technicallyQuote:
Originally Posted by Hirlau
https://www.hunker.com/13407034/plan...e-onion-family
Well they are the base of many sauces. Get one of these knives and a bag of shallots and get cooking.Quote:
Originally Posted by Hirlau
Thanks for the vote of confidence, but me cooking would be about as successful as me trying out for a spot with the Chippendales .Quote:
Originally Posted by OCDshaver
Maybe we could trade some ramps for a phone?:rofl2:Quote:
Originally Posted by Hirlau
Teasing.
Now that is a statement I can identify with.Quote:
Originally Posted by Hirlau
I don't care what you use it for, it looks like a terrific knife. Congratulations.
Happy mincing!
Interesting tip for a Santoku. You can do some traditional veg carving with it. Google Mukimono, John :)
"In Japan, mukimono (剥き物) is the traditional art of food carving that helps promote national identity through food preparation, garnishment, and designs. It was the great Chinese poet Li Po that mentioned in one of his works that during the reign of Emperor Zhong Zong, the Japanese please the gods through carving mythical shapes and objects on every battle triumphs and conquests. However, the art only became popular in Japan during it’s final traditional era – the Edo period from 1603 to 1867."
https://fastjapan.com/en/p122414
:chapeau
