Due to its wider blade, the Santoku can easily slice through your food with better precision. The Chef Knife. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. Tojiro DP Santoku 6.7″ The Basic Knife. You can imagine it is easier to cut into fish and meats. Moreover, there are knives with hollow edges. You can do anything with it!”. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. Vegetable cleavers are wider so that it can easily slice through bulkier vegetables like cabbages and tough root crops like carrots and radishes. Join the discussion today. 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. Or better, it is not specially made for sushi. What is a Santoku Knife? Some may choose a chef’s knife with no bolster, though, which has its own advantages such as allowing you to use the heel of the knife to get better leverage for difficult cutting jobs. (It was possible with the Santoku, as well) Repeatedly, I found the Santoku to be easier to use. 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. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. Granton edge knives help lower the friction. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. Food or herbs mincing. Santoku knives are lightweight and finely balanced. This santoku … This knife is just a little bit shorter than most other santoku … The Santoku knife is shorter and is less intimidating than a Chef’s knife. If you have small delicate hands, however, you may find yourself in love with your Santoku. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Why is Chocolate Flavored Coffee Called Mocha. Much like an ordinary chef knife, the santoku knife is a general purpose knife… Given its exotic-sounding Japanese name, the Santoku (sahn-toh-koo) knife could be taken for an ultra-specific utility knife made for some delicate task — the province of a professional chef. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). The santoku knife is loved around the world as the ‘three virtues’ knife. 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. The santoku allows you to glide over your food and create larger chunks. How to Use a Santoku Knife for Slicing. The three originally means vegetables, fish, and meats. The fact that it is also used to slice raw fish is thanks to its ultra-sharp blade, thanks to which the santoku has become so … We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. 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. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. If it comes down to a Santoku versus a chef’s knife, the typical Western chef’s knife is by far a more versatile tool for your kitchen. Cheese cutting. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. 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. 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. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. Some simply cut their bread. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. The Santoku Bocho then became Japan’s most loved knife and quickly spread throughout the country’s home and professional kitchens. It is a knife created to be used … 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, “chopping, slicing, and dicing”. A: Santoku is a Japanese word meaning 'three uses.' The santoku knife is designed to provide a comfortable, well-balanced grip. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. I suspect that the small and lightweight design is a bit reassuring. Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Caring for A Santoku Knife. I’m sure you’re aware of other knives in the kitchen that have one job, the fillet knife or butter knife, for example. 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. You may love to have both and may find yourself getting a lot of use out of a Santoku, but if you have to choose just one, choose a chef’s knife. The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. It is less bulky allowing users more room for movement and easy agility especially when making quick slices. 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. These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. They are very similar to chef knives, but you will find that the Santoku knife is shorter, more precise, thinner, straighter, and often sharper as well. Manufacturers put more emphasis on finesse than the power of the knife. Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… In the end, both work well but when chopping tender food, the Santoku has an upper hand. The Santoku knife is a real workhorse tool for the kitchen. A Brief Definition of a Santoku Knife. And one knife in particular that many cannot live without is the Santoku knife. Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. Others believe the phrase refers to its ability to chop, slice, and dice. Rather it is a more versatile chef's knife in the Oriental tradition. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. This edge makes it ideal for the Santoku to dice and swing the knife from side to side. It is 5-8 inches long only which is about the length of an average adult hand. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. 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. 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. Santoku knives do not have bolsters although many chef’s knives do. Now, let’s take a look at the Santoku knives. Filleting needs a thin single-bevel knife to perform a clean cut. The bevel is one of the key factors that affect the sharpness of a knife. The Santoku’s blade is flat, unlike many … My reluctance is due to what you mentioned, the rocking motion I have while chopping with my chef knives. Santoku definition is - a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is … It is intended for multipurpose use, cutting veggies and crops, fish, and meat. TV chefs “ooh and aah” about the knife: “Its the only knife I use! The Santoku is like a chef’s knife… All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. The difference is that the chef’s knife uses its weight to slice while the santoku uses its thinner edge to chop. Sure, you can try this with a Santoku, but you’ll have to do much of the work. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. 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… The blade of the knife needs to be very … 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. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The knife was originally invented for Japanese homemakers. That is because it reduces their cutting ability. They often come with a hollowed Granton edge which may help with fine slicing. So what is a santoku knife, and what does it have to do with a chef’s knife? It also minimizes the need for you to pierce the food to have a room for slicing. The wider build of the Santoku is due to the fact that it was a redesigned version of the Nakiri. “Santoku” translates to “three virtues” or “three uses.” This refers to the three types of cuts the knife is made to perform: slicing, dicing, and mincing. The fact that it is also used to slice raw fish is thanks to its ultra-sharp blade, thanks to which the santoku has become so famous and popular. 1. Got you covered. This is a versatile knife, which was invented in the land of the rising sun, to replace the French chef's knife for cutting beef. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Mac Knife SK-65 Superior Santoku Knife. The Santoku knife is a very special utility designed for choice among chefs. All Rights Reserved. This article contains one or more Amazon affiliate links. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? No Problem, Here's a Substitute. With its thin blade, it can easily slice through different types of food with clean precision. What is a santoku knife, and why should you have one? Santoku knife uses: Shape of Santoku. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. Nowadays, the hype for the Santoku knife grew across the world making it a popular knife of choice for home cooks, and second to the Chef’s knife for professionals. Santoku knives are an essential part of any chef or foodie’s kitchen. Knifemaking is an ancient art in Japan and many of the old techniques are still used on their authentic santoku knives today. 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. The Santoku knife is a multi-purpose knife that allows you to perform all sorts of cutting and slicing but with a sheep’s foot tip, it can also spread butter without a hitch. … She used the Wusthof Grand Prix knife for years before moving on. It also comes with a special coating that is known for being extremely resistant to rust. However, many manufacturers created a hybrid Santoku knife with a slightly curved edge to allow the knife to have a more fluid rocking motion. 2. The Zelite Infinity Santoku Knife is also an excellent choice … Santoku knife uses are cutting fish, soft vegetables, etc. But, I have to be honest with you, most of what we’ve heard about this Japanese wonder, in my opinion, seems to be a Food Network creation. 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… It’s a bit odd that this knife should become some elite and trendy professional tool. Whether you need them for commercial or at-home use, they’ll take care of … In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. When should you use one, and what’s the deal with those scalloped edges? Generally, it can be used to slice vegetables and meat and it is also perfect for general dicing and chopping. Purpose . The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. The name you can guess […] See full disclosure. The Santoku knife is an old Asian knife, primarily Japanese. After the Santoku, the Shotoh is the best selling blade shape in Japan. Rachael Ray, in particular, comes to mind. A Santoku knives’ convenience is seen as it is used in the kitchen. Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. Santoku knives are going to be thinner and lighter in weight. The blade, traditionally, has no curve. Put simply, the Santoku is an all-purpose knife with a uniformly wide blade designed for slicing, dicing and mincing both large and small ingredients. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. discussion from the Chowhound Cookware, Knives food community. How to use santoku … This is one cut that is a bit difficult for a chef’s knife to do. 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. The knife will also be more balanced and contain no bolster like many chef fillet knives have. While you could try and chop meat with a butter knife, it would perhaps be easier to use a knife that was designed for the task. Need help choosing knives for your kitchen? For this reason, they are one of the most commonly-used knives in both professional and home kitchens.Both are made from an assortment of materials such as ceramic or metal. When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. 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