{"title":"Couteaux santoku","description":"\u003cp\u003eTB-1648 propose une collection de couteaux santoku de 13 à 19 cm, fabriqués pour la plupart à Thiers (Puy-de-Dôme) par sa filiale GDD (Générale de Découpage). La gamme couvre tous les usages et tous les budgets, de 15,90 € à 160 € : santoku forgés pleine soie (\u003ca href=\"\/en\/collections\/georges\"\u003eGeorges®\u003c\/a\u003e), lames en acier Nitrox® (\u003ca href=\"\/en\/collections\/maestro\"\u003eMaestro®\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/brigade-forge-premium\"\u003eBrigade Forgé Premium®\u003c\/a\u003e), technologie \u003ca href=\"\/en\/collections\/evercut\"\u003eEvercut®\u003c\/a\u003e au tranchant sans affûtage, lames Damas 67 couches ou céramique. Le Nitrox® est un acier inoxydable à 16 % de chrome qui atteint 54 à 56 HRC après traitement thermique.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLongueurs : 13 à 19 cm — Aciers : Nitrox® 54-56 HRC, Evercut®, Damas 67 couches, céramique — Manches : bois, POM, ABS, Micarta, silicone, métal — Fabrication : Thiers, France, selon les gammes — Label EPV\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eQu'est-ce qu'un couteau santoku ?\u003c\/h2\u003e\n\u003cp\u003eLe santoku est un couteau de cuisine d'origine japonaise. Son nom signifie « trois vertus » : il sait \u003cstrong\u003eémincer, hacher et trancher\u003c\/strong\u003e. On le reconnaît à sa lame large et haute, à son dos qui s'arrondit vers la pointe et à son tranchant presque droit.\u003c\/p\u003e\n\u003cp\u003ePolyvalent, il travaille aussi bien les légumes que la viande et le poisson. Son angle d'affûtage fin permet des découpes nettes, même sur les chairs délicates comme le poisson cru. Beaucoup de nos santoku ont une \u003cstrong\u003elame alvéolée\u003c\/strong\u003e : de petites cavités creusées le long du tranchant créent une lame d'air qui empêche les aliments (pomme de terre, concombre, fromage) de coller.\u003c\/p\u003e\n\u003cp\u003ePour découvrir son histoire : \u003ca href=\"\/en\/blogs\/couteaux-et-art-de-table\/lhistoire-du-couteau-santoku-un-indispensable-de-la-cuisine-moderne\"\u003el'histoire du couteau santoku\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eSantoku ou couteau de chef : lequel choisir ?\u003c\/h2\u003e\n\u003cp\u003eLes deux couteaux se partagent les mêmes tâches, mais pas le même geste.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLe santoku\u003c\/strong\u003e est plus court (17 à 19 cm), avec une lame plus haute et un tranchant droit. On coupe d'un mouvement vertical, de haut en bas ou d'avant en arrière. Il est léger, maniable et rassurant pour débuter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/couteaux-de-chef\"\u003eLe couteau de chef\u003c\/a\u003e\u003c\/strong\u003e est plus long (19 à 22 cm), avec un tranchant courbé qui permet un mouvement de bascule. Il est plus à l'aise sur les grosses pièces de viande.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBeaucoup de cuisiniers ont les deux : le santoku pour les légumes et le travail quotidien, le couteau de chef pour les pièces volumineuses. Nos coffrets réunissent souvent un santoku, un \u003ca href=\"\/en\/collections\/couteaux-d-office\"\u003ecouteau d'office\u003c\/a\u003e et un couteau de cuisine.\u003c\/p\u003e\n\n\u003ch2\u003eQuels sont nos couteaux santoku ?\u003c\/h2\u003e\n\u003ch3\u003eLes santoku d'exception\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThau N°5 – \u003ca href=\"\/en\/collections\/guy-savoy-collection\"\u003eGuy Savoy®\u003c\/a\u003e\u003c\/strong\u003e : imaginé par le chef Guy Savoy et le designer Bruno Moretti, son angle de tranchant très fin découpe poissons et légumes avec une grande précision.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/louis\"\u003eLouis®\u003c\/a\u003e\u003c\/strong\u003e : lame de 18 cm, ligne continue entre lame, garde et manche. Un modèle breveté et fabriqué en France.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvercut® Origine\u003c\/strong\u003e : lame de 17 cm, manche POM. Grâce à la technologie Evercut®, la durée de vie du tranchant est jusqu'à 300 fois supérieure à celle d'une lame en acier classique, sans affûtage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLaguiole Expression – Lame Damas\u003c\/strong\u003e : lame en Damas de 67 couches d'acier, pour un motif unique et un tranchant redoutable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLes santoku forgés et professionnels\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/georges\"\u003eGeorges®\u003c\/a\u003e\u003c\/strong\u003e : lame de 19 cm en acier inox forgé pleine soie, lame alvéolée, garde sur la mitre pour sécuriser le geste. Manche en noyer ou en POM.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/brigade-forge-premium\"\u003eBrigade Forgé Premium®\u003c\/a\u003e\u003c\/strong\u003e : lame de 18 cm en acier Nitrox® à 16 % de chrome, alvéolée, manche polymère. Fabriqué à Thiers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/maestro\"\u003eMaestro®\u003c\/a\u003e\u003c\/strong\u003e : lame de 18 cm en acier Nitrox®, manche en POM léger et résistant. La référence du couteau de cuisine professionnel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/top-chef\"\u003eTop Chef®\u003c\/a\u003e\u003c\/strong\u003e : le santoku 18 cm fabriqué à Thiers et son manche POM, ou la version 19 cm alvéolée à manche en bois stabilisé.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLes santoku design et du quotidien\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/furtif\"\u003eFurtif®\u003c\/a\u003e\u003c\/strong\u003e : lame de 19 cm, manche en ABS au design contemporain. En lame inox (compatible lave-vaisselle), lame noire ou version Evercut®.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/brigade-bois-1\"\u003eBrigade Bois\u003c\/a\u003e\u003c\/strong\u003e : lame de 19 cm alvéolée, manche en bois stabilisé (peuplier et résine) qui résiste à l'eau. Les avantages du bois, sans les inconvénients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/equilibre\"\u003eEquilibre®\u003c\/a\u003e\u003c\/strong\u003e : lame de 17 cm d'une grande légèreté, manche Micarta. Inspiré de la coutellerie japonaise, parfait pour le poisson cru.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/metalis\"\u003eMétalis®\u003c\/a\u003e\u003c\/strong\u003e : lame de 19 cm en acier, fabriqué dans notre usine du bassin thiernois.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/silicone\"\u003eSilicone®\u003c\/a\u003e\u003c\/strong\u003e : un format compact de 13 cm, manche en silicone, ou une version à lame céramique blanche ou noire.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/laguiole-heritage\"\u003eLaguiole Héritage®\u003c\/a\u003e\u003c\/strong\u003e : santoku de 18 cm en manche pakkawood à 2 rivets, ou version tout métal. Modèles sélectionnés par TB-1648 et issus de l'importation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eComparatif de nos couteaux santoku\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eGamme\u003c\/th\u003e\n\u003cth\u003eLame\u003c\/th\u003e\n\u003cth\u003eAcier \/ technologie\u003c\/th\u003e\n\u003cth\u003eManche\u003c\/th\u003e\n\u003cth\u003eFabrication\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eThau N°5 Guy Savoy®\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003eInox, tranchant très fin\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLouis®\u003c\/td\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003ctd\u003eInox\u003c\/td\u003e\n\u003ctd\u003eNoyer\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEvercut® Origine\u003c\/td\u003e\n\u003ctd\u003e17 cm\u003c\/td\u003e\n\u003ctd\u003eEvercut®\u003c\/td\u003e\n\u003ctd\u003ePOM\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrigade Forgé Premium®\u003c\/td\u003e\n\u003ctd\u003e18 cm, alvéolée\u003c\/td\u003e\n\u003ctd\u003eNitrox® 16 % chrome\u003c\/td\u003e\n\u003ctd\u003ePolymère\u003c\/td\u003e\n\u003ctd\u003eThiers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaestro®\u003c\/td\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003ctd\u003eNitrox®\u003c\/td\u003e\n\u003ctd\u003ePOM\u003c\/td\u003e\n\u003ctd\u003eThiers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGeorges®\u003c\/td\u003e\n\u003ctd\u003e19 cm, alvéolée\u003c\/td\u003e\n\u003ctd\u003eInox forgé pleine soie\u003c\/td\u003e\n\u003ctd\u003eNoyer ou POM\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFurtif®\u003c\/td\u003e\n\u003ctd\u003e19 cm\u003c\/td\u003e\n\u003ctd\u003eInox, lame noire ou Evercut®\u003c\/td\u003e\n\u003ctd\u003eABS\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrigade Bois\u003c\/td\u003e\n\u003ctd\u003e19 cm, alvéolée\u003c\/td\u003e\n\u003ctd\u003eInox\u003c\/td\u003e\n\u003ctd\u003eBois stabilisé\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEquilibre®\u003c\/td\u003e\n\u003ctd\u003e17 cm\u003c\/td\u003e\n\u003ctd\u003eInox\u003c\/td\u003e\n\u003ctd\u003eMicarta\u003c\/td\u003e\n\u003ctd\u003eFrance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLaguiole Expression\u003c\/td\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003ctd\u003eDamas 67 couches\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCéramique (Métalis®, Silicone®)\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003ctd\u003eCéramique\u003c\/td\u003e\n\u003ctd\u003eMétal ou silicone\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLaguiole Héritage®\u003c\/td\u003e\n\u003ctd\u003e18 cm\u003c\/td\u003e\n\u003ctd\u003eInox\u003c\/td\u003e\n\u003ctd\u003ePakkawood ou métal\u003c\/td\u003e\n\u003ctd\u003eImportation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eLes points essentiels pour choisir son santoku\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLa longueur :\u003c\/strong\u003e 17 à 19 cm convient à la plupart des cuisines. Un format de 13 cm reste maniable pour les petites découpes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForgé ou découpé :\u003c\/strong\u003e une lame \u003ca href=\"\/en\/collections\/forges\"\u003eforgée\u003c\/a\u003e pleine soie (Georges®) est plus rigide et mieux équilibrée. Une lame découpée est plus légère et plus abordable. Pour aller plus loin : \u003ca href=\"\/en\/blogs\/couteaux-et-art-de-table\/couteau-forge-ou-pleine-soie-le-guide-tb-1648-pour-choisir-la-lame-parfaite\"\u003ecouteau forgé ou pleine soie ?\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eL'acier :\u003c\/strong\u003e le Nitrox® offre un bon équilibre entre tranchant, résistance à la corrosion et facilité d'affûtage. Evercut® garde son tranchant sans affûtage. Le Damas séduit par son motif unique. La \u003ca href=\"\/en\/collections\/ceramiques\"\u003ecéramique\u003c\/a\u003e est très dure et très légère, mais plus fragile en cas de choc.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLa lame alvéolée :\u003c\/strong\u003e utile si vous coupez souvent des aliments qui collent (pommes de terre, concombres, fromages).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLe manche :\u003c\/strong\u003e le \u003ca href=\"\/en\/collections\/bois\"\u003ebois\u003c\/a\u003e (noyer, bois stabilisé) pour la chaleur et la prise en main, le \u003ca href=\"\/en\/collections\/polymere\"\u003epolymère\u003c\/a\u003e (POM, ABS) pour la résistance et l'hygiène, le Micarta pour la légèreté.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eComment entretenir un couteau santoku ?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLavage :\u003c\/strong\u003e à la main, à l'eau chaude savonneuse, puis séchage immédiat. Le lave-vaisselle abîme le tranchant et certains manches. Seuls quelques modèles l'acceptent, comme le Furtif® lame inox.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRangement :\u003c\/strong\u003e sur un bloc ou une barre aimantée, jamais en vrac dans un tiroir où la lame s'émousse.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAffûtage :\u003c\/strong\u003e un passage régulier au fusil entretient le fil. Les lames Evercut® ne s'affûtent pas. Les lames céramique s'affûtent avec un outil diamanté adapté.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlanche :\u003c\/strong\u003e préférez une planche en bois ou en polymère, et évitez de racler les aliments avec le tranchant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNos conseils détaillés : \u003ca href=\"\/en\/blogs\/couteaux-et-art-de-table\/comment-entretenir-vos-couteaux-de-cuisine-nos-conseils-d-experts\"\u003eentretenir vos couteaux de cuisine\u003c\/a\u003e et \u003ca href=\"\/en\/blogs\/couteaux-et-art-de-table\/l-art-de-l-affutage-des-couteaux-conseils-pour-conserver-un-tranchant-optimal\"\u003el'art de l'affûtage\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eQuestions fréquentes sur le couteau santoku\u003c\/h2\u003e\n\u003ch3\u003eUn couteau santoku passe-t-il au lave-vaisselle ?\u003c\/h3\u003e\n\u003cp\u003eNous recommandons le lavage à la main pour tous nos couteaux. Certains modèles, comme le santoku Furtif® lame inox, sont compatibles avec le lave-vaisselle, mais le lavage à la main préserve plus longtemps le tranchant.\u003c\/p\u003e\n\u003ch3\u003eQuelle est la bonne taille pour un santoku ?\u003c\/h3\u003e\n\u003cp\u003e18 cm est la taille la plus polyvalente. 17 cm convient aux petites mains et aux cuisines compactes, 19 cm aux grandes quantités de légumes.\u003c\/p\u003e\n\u003ch3\u003ePourquoi la lame de certains santoku est-elle alvéolée ?\u003c\/h3\u003e\n\u003cp\u003eLes alvéoles créent une fine couche d'air entre la lame et l'aliment. Les tranches se détachent ainsi plus facilement, sans coller à la lame.\u003c\/p\u003e\n\u003ch3\u003eQuel santoku choisir pour débuter ?\u003c\/h3\u003e\n\u003cp\u003eUn santoku de 18 ou 19 cm à lame inox et manche polymère, comme le Furtif® ou le Brigade Bois, offre un excellent rapport entre maniabilité, entretien et prix.\u003c\/p\u003e\n\u003ch3\u003eVos santoku sont-ils fabriqués en France ?\u003c\/h3\u003e\n\u003cp\u003eLa plupart de nos santoku sont fabriqués en France, dans nos ateliers de Thiers. Les modèles Laguiole Héritage® sont sélectionnés par TB-1648 et issus de l'importation. L'origine de chaque couteau est précisée sur sa fiche produit.\u003c\/p\u003e\n\u003cp\u003eDécouvrez aussi l'ensemble de nos \u003ca href=\"\/en\/collections\/la-cuisine\"\u003ecouteaux de cuisine\u003c\/a\u003e.\u003c\/p\u003e\n","products":[{"product_id":"couteau-santoku-lame-19-cm","title":"Santoku Knife - Brigade - Wood","description":"\u003cp\u003eThe ultimate Japanese knife for slicing and chopping. It features a very wide, hollow blade to prevent food from sticking. Its stabilised wood handle, made from poplar and resin, provides water resistance—offering the benefits of wood without the drawbacks.\u003c\/p\u003e\n","brand":"TB-1648","offers":[{"title":"Default Title","offer_id":43410258231448,"sku":"11510019","price":49.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/1397\/7240\/files\/Santoku_Brigade_bois_Stabilise.jpg?v=1716798581"},{"product_id":"santoku-manche-en-mikarta-fabrique-en-france","title":"Santoku Knife - Balance","description":"\u003cstrong\u003eAn Incisive Japanese Knife\u003c\/strong\u003e\n\u003cbr\u003e\nInspired by the principles of Japanese cutlery, the Santoku knife combines a sharp 17 cm blade with incredible lightness for quick and efficient handling and absolute precision. Featuring a MICARTA handle, this stylish kitchen knife Made in France perfectly slices and cuts particularly delicate meats, such as raw fish.\n","brand":"TB-1648","offers":[{"title":"Default Title","offer_id":43410265866392,"sku":"444960","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/1397\/7240\/files\/Santoku_equilibre.jpg?v=1716467827"},{"product_id":"couteau-santoku-gamme-silicone-made-in-france","title":"Santoku Knife - Silicone","description":"\u003cp\u003eThe Japanese Santoku kitchen knife in silicone is a versatile tool with characteristics similar to those of a chef's knife. Featuring a 13 cm steel blade, it also comes with an ergonomic silicone handle.\u003c\/p\u003e\n","brand":"TB-1648","offers":[{"title":"Default Title","offer_id":43410272747672,"sku":"11000003","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/1397\/7240\/files\/Santoku_Silicone.jpg?v=1716459469"},{"product_id":"couteau-thau-n-5-santoku-par-guy-savoy-et-bruno-moretti-pour-tarrerias-bonjean","title":"\"Thau\" No. 5 Santoku Knife by Guy Savoy and Bruno Moretti for TB-1648","description":"\u003cp\u003eIts shape, like its name, is of Japanese origin. 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