Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. In the 1940’s the Japanese took their nakiri (a type of meat cleaver) knife and gave it similar features to the Western chef’s knife. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. 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. What is a Santoku Knife Used For? They often come with a hollowed Granton edge which may help with fine slicing. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. You should head down to a premium knife store and handle a couple of the knives. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. The Best Uses for a Santoku Knife. If you ever have to use an excessive sawing motion, you’re either cutting through something you shouldn’t be, or you need to sharpen the edge. What is FOH and BOH in the Restaurant Business. 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. Make sure you have the right cutting board and sharpening tools for your knife. Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! The longest Santoku you are going to get is 7 inches. Choosing the right Santoku knife for you is essential. This was to keep the weights similar and as balanced as possible. Santoku knives are between 5-8” long and chef knives are usually 8-10”. The knife was originally invented for Japanese homemakers. P.S. The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. You can do anything with it!”. discussion from the Chowhound Cookware, Knives food community. Even a homeowner like yourself should have the best 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. So how did this knife begin? A chef uses a santoku knife for one of its three virtues: chopping vegetables. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. As the most popular multipurpose kitchen knives, both the Santoku knife and the chef’s knife can be used for a variety of meal prepping tasks, from slicing meats and fish to chopping fruits and vegetables to mincing herbs and spices. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. 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. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. You should be gliding through whatever you’re cutting. 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. It can be used as a general chopping knife. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. 2. Before explaining the differences, let’s begin with the similarities. The santoku knives are the general purpose knife that was originated in Japan in 1920. The Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. Santoku translates as “three virtues” or “three uses” and refers to the three types of cuts the knife is made for: slicing, dicing, and mincing. Specific images immediately pop up in our heads when we think of any word. 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. 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. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. 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. Versatility: The Santoku is an all-purpose knife that can be used for many different tasks such as slicing, mincing, dicing, and chopping. Got you covered. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. When should you use one, and what’s the deal with those scalloped edges? This is where personal preference comes in as many chefs like a knife that’s slightly weightier on the blade-side. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Please contact for permissions. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. This does not mean that it cannot be used for much of the same tasks, but if you are used to using a rocking motion to slice or chop vegetables, with the occasional slicing motion when needed, you will have to adjust your style and get used to a new way of using a knife. The difference between these two knives stretches to the length of the blade as well. Why is Chocolate Flavored Coffee Called Mocha? We use cookies to ensure that we give you the best experience on our website. That being said, here are our recommendations on what to look for. These three virtues represent the major uses of santoku. In contrast, most of the best chef knives have 20 degrees of edges. If this is your first Santoku or chef knife, you should reach out to a friend (enthusiast or chef) and pick off some of their wisdom. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. On the other hand, many would laugh in jest at this. The name you can guess […] It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … Caring for A Santoku Knife. The Chef’s Knife: What’s the Difference? 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 … Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for Rachael Ray, in particular, comes to mind. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. 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. On average Santoku knives have 15 degrees sharp edges. Santoku knives tend to have better weight distribution. 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. Q: What is size santoku knife best? 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. They have a gentle tip to avoid accidentally piercing the meat. The final consideration will be the aesthetics of the knife. Single-beveled edges are usually the go-to choice for Santoku knives. See full disclosure. Rachael Ray, in particular, comes to mind. Both santoku and chef knife are multipurpose knives we can use a variety of cutting tasks … 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). No Problem, Here's a Substitute. How to Use a Santoku Knife for Slicing The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Others believe the phrase refers to its ability to chop, slice, and dice. A: There are mini santoku knives which measure exactly five inches. Get a Santoku that’s made from high-quality high-carbon steel as they can be sharpened to a razor’s edge and have impeccable edge retention. The Santoku is great for slicing vegetables, fruit, or chicken. And, despite its smaller profile compared to a chef’s knife, it’s still a kitchen workhorse capable of doing everything from cutting up a … What is a Santoku Knife? My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? Read the Santoku knife- What do you use for that you wouldn't use a chef knife? However, the Santoku knife is used when you need to make a more delicate cut. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. 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. What is a Santoku knife? Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. 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”. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Santoku knives are incredibly versatile and functional kitchen knives that have been refined and perfected over decades. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. 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. You’ll get a good feel for the balance point of your Santoku, so don’t stress if you can’t find the perfect grip just yet. They have no bolster allowing the entire blade to be used. If you add this knife to your kitchen, you will never regret it. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Blade length. 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. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. Santoku knives do not have bolsters although many chef’s knives do. It can chop, dice, slice, and mince. The standard Santoku blade is 5 to 8 The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. Use the nails on your support hand to accurately guide the knife through the cuts. The shorter blade helps the Santoku for quick chopping, mincing, and dicing. 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. Check Price on Amazon. The first difference you’ll probably notice is the size. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. 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. The tip on a chef knife is quite a bit more pronounced and “pointy”. A santoku is an all-purpose kitchen knife that comes in 2 sizes. As we hinted at earlier, Santoku knives have a flat edge. But, every chef or culinary expert loves it … If you have small delicate hands, however, you may find yourself in love with your Santoku. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? 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, … ( ) 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. The blade, traditionally, has no curve. 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. Home / Uncategorized / what is a santoku knife used for. Bear in mind that you should always keep the knife as sharp and cared for as possible. Santoku knives steal the show when it comes to slicing, dicing, and chopping. Reviewed By Jason Rhodes August 29, 2020. No Caster Sugar for Your Recipe? Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. While this isn’t the most important factor, it can make a difference in your experience. As Japanese culture spread around the world, so did their culinary excellence. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … Get a feel for what works best for your hand size and skillset. What is a Santoku Knife? The santoku knives are the master of chopping, dicing and slicing. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. You won’t accidentally pierce the meat or vegetables with a Santoku knife. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. A santoku knife shouldn’t cost you too much cash, but it is worth spending a little extra money to get a good quality knife since a santoku knife is such a great all-around tool in the kitchen. 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. The average length of a chef knife is usually longer than a santoku knife. Good luck! 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 5″ (12.5 cm) mini-santoku can be used for small to medium cutting jobs in the kitchen. The nakiri knife is designed specifically for chopping vegetables. It is a knife created to be used … It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Whether you’re looking to get your hands on a Santoku or you’re just fulfilling your thirst for knowledge, we hope you’ve taken something away from our guide. 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. 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. Like a chef knife, the Santoku knife can be used for almost any cutting task. One size is similar to the chef’s knife while the mini-size is more similar in length to a utility knife. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. 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. 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. Need help choosing knives for your kitchen? Santoku knives tend to stand out when it comes to chopping ability. 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. They’re renowned and revered for their craftsmanship and dedication to art. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. Their straighter cutting edge and consistently tall blade profile give them exceptional chopping power. All content © 2019 by Eric Troy and CulinaryLore. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. Join the discussion today. It has a straight edge, a rectangular blade, and a rounded tip. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. 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. Remember that the straight and flat edge (along with the lowered tip) is common on Santoku knives, so don’t feel pressured to go for any hybrids that mix western and traditional crafting practices. Well, if you are still not sure, a santoku knife is meant for soft food. These knives are going to be your drivers in the kitchen, so it’s worth putting in a little extra effort to make the best possible choice. It guides your hand and fingers into a pinch grip and gives you plenty of control. The santoku knife cannot be used to peel vegetables or fruits and also cannot be used to cut bones and bread. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? It’s a bit odd that this knife should become some elite and trendy professional tool. Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Santoku Knife Vs Chef Knife: The Differences. Japanese steel tends to be a little heavier than the steel used in many western chef knives. Its Western equivalent would be the super-versatile and ever-present chef knife. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Santoku knives are lightweight and finely balanced. TV chefs “ooh and aah” about the knife: “Its the only knife I use! The word “Santoku” means “three virtues”. 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. The Santoku has a blade length of 5-8” and is roughly the size of your hand. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. That being said, Santoku knives have sprung out of centuries of learning and refinement, but aren’t very old themselves. As we’ve already touched on, Santoku knives are essentially the workhorses of the kitchen. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. The idea that usually comes to people’s heads when they think of knives is that of a chef’s 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. 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. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. The Santoku knife is known for its sharp edge. It typically features a sheepsfoot blade that measures between five and eight inches with a flat edge and 60-degree curve at the point. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. 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. Sure, you can try this with a Santoku, but you’ll have to do much of the work. The santoku knife is loved around the world as the ‘three virtues’ knife. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. 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