orner Hollow Edge Lets Cooks Cut Like A Pro (NAPSA)—Dueto the growing trend of healthier cooking in Amer- oma) AAVIVAZAAAA AAA AAA ica’s kitchens, more and more con- sumers are exploring the exotic tastes of Asian cuisine—which meansan increase in the use of the fish, rice and vegetables found in dishes from China, Japan and Thailand, among others. One way to makeit easier and more fun to create such selections is to start with the same kinds of tools that chefs of the Far East use in their kitchens. For example, instead of the traditional “chef’s knife” (wide, flat blade that tapers to a point), many Asian cooks use a vegetable cleaver to chop anddice. Now it’s possible to get the advantages of both these cutting implements in a single knife. The Santoku knife from J.A. Henckels combines the best of both in a tool that’s designed for precision cutting and chopping. A recent improvement to this modelis the “hollow edge” blade. Alternation hollows are ground into each side of the blade and thus dramatically reduce any drag on the blade. In other words, no matter whether you’re chopping onions, celery or water chestnuts, the food won't stick to the blade and won't a >— Op
