Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… Most western versions of a santoku knife aren’t as good as when they are originally from Japan. Santoku knives are an essential part of any chef or foodie’s kitchen. These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. The Santoku Bocho then became Japan’s most loved knife and quickly spread throughout the country’s home and professional kitchens. Outstanding Features of a Santoku Knife. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. If you buy a traditional Santoku knife, which, as mentioned, are meant to use in a slicing or chopping motion rather than a rocking motion like we often use Western-style chef knives, you may find yourself uncomfortable. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. A santoku knife is a Japanese knife designed to provide a more comfortable and balanced experience in the kitchen. Sticking to its promise in delivering all sorts of cutting and slicing needs, the Santoku is indeed an all-around knife for multi-purpose and versatile use. The wider blade of the Santoku allows you to scoop food off the chopping board and straight into your pot or over your food for garnish. All Rights Reserved. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. The Santoku knife is an old Asian knife, primarily Japanese. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? The Santoku knife promotes a straight cut and lift motion, due to its even cutting edge, it doesn’t promote the rocking motion needed to dice or mince food into smaller pieces. Crafted differently than a Western-style chef’s knife, the most noticeable feature is usually the shape of … Purpose . The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. Generally, it can be used to slice vegetables and meat and it is also perfect for general dicing and chopping. Different fruits, vegetables, and nuts are chopped or diced. You can imagine it is easier to cut into fish and meats. It also minimizes the need for you to pierce the food to have a room for slicing. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. No more rocking motion like you’d need with a chef’s knife. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. Ironically, the Santoku craze in the United States has led to most currently available knives being made with a more curved blade, making them more like the Western chef’s knife. The name you can guess […] One of the knives usually confused with the Santoku is the Nakiri knife. It also comes with a special coating that is known for being extremely resistant to rust. Available in 5 to 8 inches, the santoku has a thinner edge than a chef's knife and allows for more precision work. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. It’s a bit odd that this knife should become some elite and trendy professional tool. I’m sure you’re aware of other knives in the kitchen that have one job, the fillet knife or butter knife, for example. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indi… Regardless, you may still be limited by it. And one knife in particular that many cannot live without is the Santoku knife. The blade, traditionally, has no curve. Food off the board due to the wide … Join the discussion today. Santoku Knife FAQ Q: What is a santoku knife? Fortunately, this will not be a problem if you choose the Mercer Culinary M22707 Millennia 7-Inch Granton Edge Santoku Knife. A Brief Definition of a Santoku Knife. The Santoku is boxier and has a wider blade than a chef’s knife. They often come with a hollowed Granton edge which may help with fine slicing. Caring for A Santoku Knife. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? That brings us to the final factor: price. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. The curved blade of a chef’s knife makes it ideal for rocking back and forth across a cutting board when you are chopping plenty of vegetables. This uses high carbon stainless steel that is resistant to staining. Though the Santoku is much wider compared to a chef’s knife it is significantly shorter and thinner making it lighter and easier to wield. Food or herbs mincing. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Santoku knives are going to be thinner and lighter in weight. While many cooks may enjoy using a Santoku for everyday tasks, it is often claimed that the Santoku is more versatile than a chef’s knife. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. Both knives are multi-functional. Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. The knife will also be more balanced and contain no bolster like many chef fillet knives have. The word Santoku translates as “three virtues,” or “three uses,” and after using a Santoku knife, you’ll find that its design helps it excel at three common kitchen tasks: slicing, chopping and mincing. How to use santoku … Edge. Those with large hands may find gripping the knife a bit difficult. That is because it reduces their cutting ability. Vegetable cleavers are wider so that it can easily slice through bulkier vegetables like cabbages and tough root crops like carrots and radishes. What is a Santoku Knife? The narrowness of the blade keeps it incredibly sharp, while the flatter edge and lack of a tip mean that this blade can cut straight down. In the end, both work well but when chopping tender food, the Santoku has an upper hand. With its thin blade, it can easily slice through different types of food with clean precision. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing bread, and also, you should avoid peeling different foods. If you have small delicate hands, however, you may find yourself in love with your Santoku. The advantage of the Santoku over the Nakiri is the tip, with a tapered tip it can pierce through meat and cut tough cartilage, tendons to easily separate bones. While the utility of each for everyday slicing and chopping jobs is a matter of subjective experience, the chef’s knife can simply do jobs a Santoku can not. A Western Chef’s knife is softer but has tougher steel for heavy-duty use which means the blade will need to be sharpened much more frequently in order to maintain a sharp edge. A Santoku knife will typically have a blend of high carbon and steel blend to form a sharper edge that’s also free from rust and corrosion and should maintain an edge for longer. Mac Knife SK-65 Superior Santoku Knife. In view of its uses, the three virtues of a Santoku knife are “meat, fish, and vegetables” however it is also popularly referring to the three main functions of a knife… However, many manufacturers created a hybrid Santoku knife with a slightly curved edge to allow the knife to have a more fluid rocking motion. If you get an 8-inch santoku, you're going to use it for 90 percent of what you do in the kitchen, like chopping vegetables , slicing cooked meats, even taking apart a chicken. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. It is an ultrathin knife that is as perfect as nakiri knife when it comes to slicing vegetables, meat and other food into really thin slices. This santoku … The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Granton knives also look beautiful, adding to their appeal for home cooks. Santoku knives do not have bolsters although many chef’s knives do. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? The santoku knives are the … Due to its wider blade, the Santoku can easily slice through your food with better precision. Need help choosing knives for your kitchen? I suppose the nakiri knife can be used for other cutting tasks, but I would be loathed to use it for anything other than cutting vegetables. Each to his own I guess. The blades are thinner than most chef’s knives, which allows for more refined slicing. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Santoku knives are basically used for the same things that chef knives are made for. The Santoku knife is shorter and is less intimidating than a Chef’s knife. Santoku knife uses are cutting fish, soft vegetables, etc. Any cutting job involving slicing can be … A santoku knife by definition is a cutting tool which can be used for three major cutting tasks, typically listed as mincing, dicing and slicing. Why santoku translates to "three virtues." The Santoku knife is a very special utility designed for choice among chefs. The Santoku is great for slicing vegetables, fruit, or chicken. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. The ‘three virtues’ of the Santoku knife is usually interpreted in its three uses: slicing, dicing, and chopping. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. On the other hand, the Chef’s knife is 8-10 or can even stretch up to 12 inches long. Looking through blogs and even books that mention kitchen equipment, I’ve noticed that completely novice cooks, when trying out chefs knives and Santoku knives, tend to choose the Santoku. Moreover, there are knives with hollow edges. The Santoku knife is a real workhorse tool for the kitchen. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Santoku means three uses in Japanese. It is a knife created to be used … The santoku knives are the master of chopping, dicing and slicing. Japanese santoku knives will even have scallops on the side of the edge sometimes. French style knives have a straight blade that curves upward at the belly (see parts of a knife), while the German style has a blade that is curved along its entire cutting edge. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). Similarity between the Nakiri and Santoku. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. The word "Santoku" in Japanese means "three good things" or "three uses." 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