It has a straight edge, a rectangular blade, and a rounded tip. Santoku knives steal the show when it comes to slicing, dicing, and chopping. The tip on a chef knife is quite a bit more pronounced and “pointy”. 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. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. Rather it is a more versatile chef's knife in the Oriental tradition. Well, if you are still not sure, a santoku knife is meant for soft food. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Rachael Ray, in particular, comes to mind. Single-beveled edges are usually the go-to choice for Santoku knives. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. This likely refers to its proficiency at slicing, dicing, and chopping – but the interpretation differs. While the lightweight and delicate balance makes the knife much less fatiguing, the short length and lack of weight means the knife isn’t great for large-scale chopping. That is because it reduces their cutting ability. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Use the nails on your support hand to accurately guide the knife through the cuts. It can chop, dice, slice, and mince. Also Read: Best Carving Knife Reviews And Buying Guide. Santoku Knife Vs Chef Knife: The Differences. Although the two types of knives are similar, there are still several different features. The difference between these two knives stretches to the length of the blade as well. Santoku knives are incredibly versatile and functional kitchen knives that have been refined and perfected over decades. Those with large hands may find gripping the knife a bit difficult. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. It can be used as a general chopping knife. Japanese history in general is rich and enticing. The word “Santoku” means “three virtues”. The reason was to make it a more suitable tool for the home kitchen.Translated, it means “knife of three virtues”, which refers to its suitability for slicing, mincing and dicing. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. The santoku knives are the master of chopping, dicing and slicing. P.S. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. Specific images immediately pop up in our heads when we think of any word. Santoku are derived a lot from japanese vegetable knives (nakiri), and are optimized - flatter though not completely flat profile, harder material on a quality knife - for techniques where the pivot point is the hand/wrist of the user and the knife is lifted off the board in its entirety between cuts. Get a feel for what works best for your hand size and skillset. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. The nakiri knife is designed specifically for chopping vegetables. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. What is a santoku knife, and why should you have one? The ideal blade size for a santoku knife, however, is 5.5 inches or 14cm. Read More: >> The Best Knives for Chopping Vegetables Even a homeowner like yourself should have the best Santoku knife. When you’re working on slicing and dicing vegetables, start your cut in the front third of the blade (tip side) and glide forward through the length of the blade. Well, no, you can’t do anything with a Santoku knife. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. 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. What is a Santoku Knife? In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. This was to keep the weights similar and as balanced as possible. So how did this knife begin? Regardless, you may still be limited by it. Rachael Ray, in particular, comes to mind. The santoku knife is loved around the world as the ‘three virtues’ knife. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients … It had nearly the blade height and straight edge of the cleavers, but with a twist. We love composite or wooden cutting boards the most. In contrast, most of the best chef knives have 20 degrees of edges. Santoku knives are lightweight and finely balanced. They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. The name you can guess […] As we’ve already touched on, Santoku knives are essentially the workhorses of the kitchen. What is a Santoku Knife Used For? 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. On average Santoku knives have 15 degrees sharp edges. 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 typical chef knife has a heavy blade with a nice thick spine. Caring for A Santoku Knife. See full disclosure. Please contact for permissions. Besides just being a guard, the inward curving design of the bolster allows you to choke up on the handle and place your finger along the guard giving you more control of the knife. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. It can be used as a general chopping knife. You won’t accidentally pierce the meat or vegetables with a Santoku knife. Choosing the right Santoku knife for you is essential. While there are quite a few differences – which we’ll cover later – Santoku knives have developed to perform pretty much the same kitchen tasks as modern chef knives. you can start the cut in the base third of the knife and glide it toward you. These knives have a less-steep bevel which helps edge it above the rest for some cutting tasks – but we’ll talk more about this in a moment. Japanese steel tends to be a little heavier than the steel used in many western chef knives. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. This knives have a boxier build than chef knives. A santoku knife is a Japanese-style knife that is becoming more popular in the United States, with many versions being made in America as well as abroad. Like a chef knife, the Santoku knife can be used for almost any cutting task. Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). I’m afraid this is hype. They have no bolster allowing the entire blade to be used. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. The incredible sharpness of the blade on a Santoku knife means that they are generally able to slice both meat and vegetables with equal efficiency, though they can slice vegetables more thinly. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. Santoku knives tend to have better weight distribution. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. 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. Santoku knives tend to stand out when it comes to chopping ability. There are some gorgeous knives with stunning Damascus-style finishes. How to Use a Santoku Knife for Slicing If you have small delicate hands, however, you may find yourself in love with your Santoku. This is where to Santoku knife sprung to life. Blade length. What is a Santoku knife? On the other hand, chef knives have a slightly curved edge that lends more to cutting by rocking back and forth on the cutting board. 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, … 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. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. The added weight and wide blade means you can use the flat of the knife to crush garlic, ginger, or anything else you want to render into a pulpy mess. The blade, traditionally, has no curve. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? A Santoku knife is a kitchen knife used for a variety of food preparation activities. Santoku knives steal the show when it comes to slicing, dicing, and chopping. What is a Santoku Knife? Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. While this isn’t the most important factor, it can make a difference in your experience. Size. A chef uses a santoku knife for one of its three virtues: chopping vegetables. We’ve taken an in-depth look at the common “What is a Santoku knife?” question in the hopes of opening your eyes to the precision and excellent of Japanese knives. The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. 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. A: There are mini santoku knives which measure exactly five inches. As we hinted at earlier, Santoku knives have a flat edge. TV chefs “ooh and aah” about the knife: “Its the only knife I use! What is FOH and BOH in the Restaurant Business. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. 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. Good luck! Overall, it’s a fantastic and versatile knife for handling a huge variety of ingredients and is exceptional for meal prep and light kitchen utility. Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. On the other hand, many would laugh in jest at this. As Japanese life began to piece itself back together and return to normal, households saw the need for something more lightweight and versatile than the Nakiri knife (Japanese cleaver knife). The Santoku Knife vs. However, the Santoku knife is used when you need to make a more delicate cut. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. The final consideration will be the aesthetics of the knife. The knife was originally invented for Japanese homemakers. 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