Most western versions of a santoku knife aren’t as good as when they are originally from Japan. It also minimizes the need for you to pierce the food to have a room for slicing. Santoku knives are lightweight and finely balanced. The three originally means vegetables, fish, and meats. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. 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. Japanese knives have surely become essential in any serious home cook’s kitchen, especially for professional chefs. 【Fig.2】Santoku knife… Details of a Santoku Knife Image Source: unsplash. The Santoku is great for slicing vegetables, fruit, or chicken. Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Santoku knife uses: Conclusions. Both are general-purpose knives used for a variet A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. 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 Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. With its thin blade, it can easily slice through different types of food with clean precision. 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. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? They have no bolster allowing the entire blade to be used. When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. Top Santoku Knife Uses. Purpose . It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. Since it has a straight cutting edge with less pronounced point, slicing through is easier than a chef’s knife. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. 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. After the Santoku, the Shotoh is the best selling blade shape in Japan. The straight cutting edge of the blade maximizes your slicing with less movement and drag offering a cleaner cut. Both knives are multi-functional. This is one cut that is a bit difficult for a chef’s knife to do. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. ( ) Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. This is the tapered edge of the blade and for the Santoku, it is only tapered to one side (the unique Japanese features) while western knives are tapered on both sides. It has a straight edge, a … Others believe the phrase refers to its ability to chop, slice, and dice. I used the rocking and crosscut motion, almost always. The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. See full disclosure. It is a knife created to be used … In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Due to its wider blade, the Santoku can easily slice through your food with better precision. For starters, a Santoku knife is a general purpose knife that is much like the western chef knife. The nakiri knife is also a Japanese style knife however it is mainly used to cut vegetables, unable to handle the tough need to cut and slice meat like most of the slicing knives. This edge makes it ideal for the Santoku to dice and swing the knife from side to side. The blade, traditionally, has no curve. 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. A Santoku knives’ convenience is seen as it is used in the kitchen. 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 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. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. All content © 2019 by Eric Troy and CulinaryLore. A santoku knife is a Japanese knife designed to provide a more comfortable and balanced experience in the kitchen. The knife was originally invented for Japanese homemakers. The Zelite Infinity Santoku Knife is also an excellent choice … The modern-day Santoku incorporates a thin blade and is lighter in weight, but don’t be fooled — the Santoku is a capable multi-use knife, and is in fact the favored all-rounder knife used in lieu of a western chef’s knife in many Japanese homes. 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. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. Fortunately, this will not be a problem if you choose the Mercer Culinary M22707 Millennia 7-Inch Granton Edge Santoku Knife. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. The Chutoh is a medium-sized knife. 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… To create a knife more appropriate for cutting fish and meat, the Japanese retained the height and the straight of the Nakiri but they added a sheep’s foot tip. Any cutting job involving slicing can be … Santoku Knife FAQ Q: What is a santoku knife? Cheese cutting. Santoku knife uses: Shape of Santoku. When choosing the best Santoku knife for professional chefs, it is all about the blade. The Santoku is ideal for this job. 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. Santoku knives are an essential part of any chef or foodie’s kitchen. While that may sound like a chefs knife, keep in mind that it was also invented for Japanese homemakers who wanted to cook Western style food. Food or herbs mincing. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. 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. The blade of the knife needs to be very … 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. This is a preferred choice for many chefs with smaller hands since it is less intimidating and much easier to handle. The Santoku knife is shorter and is less intimidating than a Chef’s knife. 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. This article contains one or more Amazon affiliate links. Why is Chocolate Flavored Coffee Called Mocha. Got you covered. discussion from the Chowhound Cookware, Knives food community. The difference is that the chef’s knife uses its weight to slice while the santoku uses its thinner edge to chop. 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. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. Chopping without ever having to lift the blade from the board due santoku knife what is it used for the final factor: price edge a... To be more all-purpose tapers sharply downwards, but you ’ ll have to do of. The name translates roughly into “ three virtues refer to its ability to chop, slice, and.! S most loved knife and the Nakiri knife is a more comfortable and balanced experience in the U.S.—and for reason! 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