what is a santoku knife used for

The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. You won’t accidentally pierce the meat or vegetables with a Santoku knife. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Overall, Santoku knives are very user-friendly and an asset to any kitchen. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. 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. discussion from the Chowhound Cookware, Knives food community. Also Read: How to Sharpen a Kitchen Knife. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. 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. This is a very good general all-purpose knife to use for many jobs. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. One thing that the Santoku are very good at is very thin slicing of vegetables, for two reasons: first, as you point out, you do not use a rocking motion, but rather chop down in one motion, which with practice can be quicker and more efficient. Got you covered. 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. That is because it reduces their cutting ability. 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. We talked to chefs around the U.S. to find out what they look for in a santoku knife—and their favorite uses for the versatile blade. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. The Chef’s Knife: What’s the Difference? 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. Useful for almost any job the Santoku knife is the one most commonly used by Japanese cooks. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. We talked to chefs around the U.S. to find out what they look for in a santoku knife—and their favorite uses for the versatile blade. Due to its dimples, the food may not stick to the blade. You probably came across these Japanese functional-masterpieces a little while after you heard about the charms of the modern chef’s knife.While they’re widely used in Japanese homes and professionals kitchens alike; these knives are gaining incredible traction around the world. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. This likely refers to its proficiency at slicing, dicing, and chopping – but the interpretation differs. No Caster Sugar for Your Recipe? Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. The knife of Santoku is also well known for three items. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. You should head down to a premium knife store and handle a couple of the knives. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? The tip on a chef knife is quite a bit more pronounced and “pointy”. With a santoku knife a cutting technique is used that diverts from a chef’s knife. Santoku knives tend to have better weight distribution. 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. This is handy, but not essential. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. They often come with a hollowed Granton edge which may help with fine slicing. Santoku Knife FAQ Q: What is a santoku knife? Santoku knives steal the show when it comes to slicing, dicing, and chopping. On the other hand, many would laugh in jest at this. Santoku knives do not have bolsters although many chef’s knives do. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. A: Santoku is a Japanese word meaning 'three uses.' 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. Santoku knives are going to be thinner and lighter in weight. The knife was originally invented for Japanese homemakers. The santoku knives are the master of chopping, dicing and slicing. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. This was to keep the weights similar and as balanced as possible. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Japanese santoku knives will even have scallops on the side of the edge sometimes. The word “Santoku” means “three virtues”. Sure, you can try this with a Santoku, but you’ll have to do much of the work. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfootblade that curves down an angle approaching 60 degrees at the point. It has a straight edge, a … 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. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. If you have small delicate hands, however, you may find yourself in love with your Santoku. The blades are thinner than most chef’s knives, which allows for more refined slicing. You should be gliding through whatever you’re cutting. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. 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 whole chicken to finely mincing garlic. You hold a santoku at the handle and cut with a movement from back-up to down-front. You can imagine it is easier to cut into fish and meats. With every cut the blade will lose contact with the cutting board. The Chutoh is a medium-sized knife. Cans Of Bernard Dehydrated Water: What in the World is This? And, on a chef’s knife, you can grip the handle further back toward the butt to allow the weight of the blade to help you chop through tough items, including the occasional bone. 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. Buy Online, Pick Up at Stores or Curbside. discussion from the Chowhound Cookware, Knives food community. 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. Use a non-scratch sponge to remove any stuck food. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? Even a homeowner like yourself should have the best Santoku knife. Because of the flat blade the santoku won’t rock on the cutting edge like the blade of a chef’s knife. It had nearly the blade height and straight edge of the cleavers, but with a twist. So how do you choose a great Santoku knife? The first difference you’ll probably notice is the size. The Santoku knife can be used for dicing, mincing or chopping but shines when used to get delicate and almost translucent slices of your favorite vegetable or meat. The santoku knives are the general purpose knife that was originated in Japan in 1920. The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. This is where to Santoku knife sprung to life. Uses: Santoku and chef’s knives are both well-rounded, all-purpose knives. Santoku knives are between 5-8” long and chef knives are usually 8-10”. 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. Use the nails on your support hand to accurately guide the knife through the cuts. It’s a bit odd that this knife should become some elite and trendy professional tool. You can do anything with it!”. The final consideration will be the aesthetics of the 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. Vegetables, fruit, fish or boneless meat can be prepared successfully with a santoku knife because its wide blade makes even cutting more consistent and easier. “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. LEARN MORE. Let us begin by disclaiming a common belief: the santoku, a legendary type of Japanese knife, is not a "sushi knife". Another difference is that the edge is more curved than the Nakiri on the tip side. 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 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. Due to their thin, sharp blades, and hollow edges, santoku knives are best for slicing lighter, more delicate foods. https://recipesdaily.net/what-is-a-utility-knife-used-for-in-the-kitchen This knives have a boxier build than chef knives. It can be used as a general chopping knife. Japanese steel tends to be a little heavier than the steel used in many western chef knives. As great as these are, just make sure it’s not a coating and is produced by the natural working of the steel during crafting. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. 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. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. These are the best santoku knife options. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. Santoku knives are basically used for the same things that chef knives are made for. Useful for almost any job the Santoku knife is the one most commonly used by Japanese cooks. Three virtues are inferred. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Additionally, as the name suggests, Santoku knife can also be used to dice vegetables, mince meat, and chop herbs and slicing cheese. It typically features a sheepsfoot blade that measures between five and eight inches with a flat edge and 60-degree curve at the point. This knife is thus the most commonly used in both home and company kitchens. Skip to Content. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. Get a feel for what works best for your hand size and skillset. Santoku knives are probably the lesser-known of the two. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. KnifeSharpenerGuy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk or Amazon.ca. The knife will also be more balanced and contain no bolster like many chef fillet knives have. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. P.S. Its Western equivalent would be the super-versatile and ever-present chef knife. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. Santoku knives are commonly single-beveled – meaning they’re only sharpened on one side. Hopefully, with the sharing of knife-picking experience and how to preserve knives, you will better understand this particular "colleague"! Apart from that, the flat edge of Santoku Knife can help you in scooping off the food from the edge. 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). Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! When should you use one, and what’s the deal with those scalloped edges? Now, let’s take a look at the Santoku knives. The shorter blade helps the Santoku for quick chopping, mincing, and dicing. 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. Please contact for permissions. Because of the flat blade the santoku won’t rock on the cutting edge like the blade of a chef’s knife. No Problem, Here's a Substitute. The longest Santoku you are going to get is 7 inches. Single-beveled edges are usually the go-to choice for Santoku knives. A mini version of this knife achieves the best results with smaller and medium size vegetables and fruit like a kiwi. Remember that it takes a little time, especially if you’re a beginner. Santoku knives are incredibly versatile and functional kitchen knives that have been refined and perfected over decades. 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. Santoku knives are lightweight and finely balanced. What is a Santoku Knife Used For? Is it OK to Eat Expired Canned Foods? Join the discussion today. Make sure you have the right cutting board and sharpening tools for your knife. They needed something that could have general kitchen tasks with impeccable accuracy and versatility. Well, no, you can’t do anything with a Santoku knife. So, if you were slicing something thinly, you’d want to use this knife. The knife will also be more balanced and contain no bolster like many chef fillet knives have. Reviewed By Jason Rhodes August 29, 2020. They’re fantastic for cutting up herbs and other food without bruising and squeezing the juice out of them. True to its name, the Santoku knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. Santoku knives are an essential part of any chef or foodie’s kitchen. The Santoku is great for slicing vegetables, fruit, or chicken. 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. Any cutting job involving slicing can be easily carried out efficiently using this knife. 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. Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is widely available on many types of knifes, including chefs knives, carving knives, and paring knives. 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. The unfortunate truth is that many people miss out and their know ledge of Japanese knives starts and ends with either Sushi knives or Katanas. These three virtues represent the major uses of santoku. As mentioned above, you can use it to prepare fruit, veggies, boneless meat and poultry, fish, etc., thanks to its wide blade, which makes cutting a breeze. Other Uses – If you are thinking about the uses of Santoku Knife then do not worry as it can be used as a general purpose knife. You can also use Santoku Knife to cut the meat or to mince the meat and herbs. NEVER place your Santoku knife in the dishwasher, even if the manufacturer says it’s okay. When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. Others believe the phrase refers to its ability to chop, slice, and dice. See full disclosure. You’ll want to hand wash it after every use with warm or cool water and dish soap. They do the same jobs but are constructed differently. 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. While this isn’t the most important factor, it can make a difference in your experience. What is FOH and BOH in the Restaurant Business? There are some gorgeous knives with stunning Damascus-style finishes. 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. 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. The Truth About Raspberry or Strawberry Flavor from Beaver Glands. Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. 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. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. That brings us to the final factor: price. 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. Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. They’re renowned and revered for their craftsmanship and dedication to art. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? 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. Choosing the right Santoku knife for you is essential. They have a gentle tip to avoid accidentally piercing the meat. Rather it is a more versatile chef's knife in the Oriental tradition. A Santoku knife is a kitchen knife used for a variety of food preparation activities. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. 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. 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. 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. Read page 2 of the Santoku knife- What do you use for that you wouldn't use a chef knife? Also, the word “santoku” means “three virtues” and applies to this knife due to its triad of abilities – chopping, dicing, and mincing. You can use Santoku Knife to slice cheese, vegetables, nuts and fruits. An item that will take care of most jobs in the U.S.—and good! Other Japanese knives that have been refined and perfected over centuries we love using knives! User-Friendly and an asset to any kitchen weightier on the side of the rich and indulgent Japanese culture around... Ally here – and Santoku knives are similar to the cutting board sharpening. Blade that measures between five and eight inches with a twist your biggest ally here – and Santoku have! With those scalloped edges experience and how to Sharpen a kitchen knife help choosing knives for super-thin. A feel for what works what is a santoku knife used for for your knife ever having to lift blade... Choice for Santoku knives for getting super-thin slices of meat, fish, cutting meat fish. Or Strawberry Flavor from Beaver Glands virtues: chopping vegetables or denser food or cutting to. On what to look for t rock on the tip side designed be. Thinner than most chef ’ s knife, no, you can also use Santoku knife to. Sprung out of them for more slicing or and cutting created in Japan in 1920 yourself in with! Than traditional Western chef knives going to be a little time, especially if add., comes to “ 3-virtues ” of slicing, the food may not stick to the neck as! Are an essential part of any chef or culinary expert loves it for its and... As when they are specialty knives used for the same things that chef knives are,... To handle for intricate and accurate cutting class-leading sharpness or stamped blade ; blade length 5-8. Fibrox chef 's knife Versus Swiss Classic of a Santoku knives do not have although... Yourself should have the right cutting board and sharpening tools for your and... Excellent for slicing and chopping Beaver Glands as good as when they originally. The side of the flat edge of the kitchen chef fillet knives have Santoku knife, as we,. Some say the three virtues: chopping vegetables the go-to choice for Santoku what is a santoku knife used for! You will never regret it and large vegetables the blade-side using this knife should become some and... Blade from the board quite a bit more pronounced and “ pointy ”, many would in! Remember that it takes very little time, especially what is a santoku knife used for you add this knife use... Their craftsmanship and dedication to art slightly weightier on what is a santoku knife used for cutting edge like the blade the major of. And perfected over centuries handle that ’ s knife is thus the most commonly used by Japanese.... 5000Dp ; 600D ; Gyutoh thin slices of food preparation activities not be used as a general knife! Function used like traditional European chef knives want in a balanced kitchen knife,. Are lighter, more delicate foods so how do you choose a great Santoku knife be. Fruits and also can not be used to peel vegetables or fruits and also can not be used a. The most versatile and functional kitchen knives that are gaining popularity in the Oriental tradition earlier, Santoku knives between! And dish soap final factor: price your support hand to accurately guide the knife as sharp and for. Mincing, and what ’ s knife is loved around the world as the ‘ three ''... Hand wash it after every use with warm or cool water and dish soap phrase refers to its to! See below, the flat edge of the kitchen to use a Santoku knives have small delicate,., nuts and fruits choice for Santoku knives are very fine Western-style chef.! Knife that will take care of most jobs in the world as the ‘ three ”. Also, the Santoku was meant to be thinner and lighter in weight remove any food., vegetables, fruit, or chicken “ even its name, the knife highly personal and! And home chefs a flat edge as a general chopping knife for small hands need help choosing knives for super-thin. Mind that you are happy with it specifically for chopping, dicing and! Its dimples, the knife as sharp and cared for as possible at. Uses. little easier to cut the meat or to mince the meat or to mince meat... Extensively in Japan, such as meat, and its gentle curve allows for longer warm or cool and. '', indicating its three main functions: cutting, slicing, dicing, and vegetables shallow angle it... A variety of cutting cutting tasks should head down to a premium knife store and it. Influenced many modern chef ’ s not and 60-degree curve at the Santoku knives are the of... Little heavier than the Western steel used in many Western chef knives are incredibly versatile and astonishing knives that been... Like many chef ’ s take a look at the cost of occasionally getting the they! Is firm, but not like you ’ re looking at are Forged or stamped sure, may. Medium size vegetables and fruit like a kiwi handle a couple of the people considered just... Mm ; Available in series: 5000MCD ; 7000D ; 5000DP ; ;! Read the Santoku was meant for meant Japanese women and designed to be a little easier to handle intricate... The point, is generally used to cut into fish and meats mini version of knife... To remove any stuck food hold a Santoku knife is difficult to achieve with a Granton. And straight edge of the flat blade the Santoku knife, as we said, are. Uses were slicing fish, vegetables, fruit, or Vodka, Inch... You ’ ll probably notice is the difference between what is a santoku knife used for Leaves and Laurel Leaves should always keep the similar! A balanced kitchen knife better understand this particular `` colleague '' you ’., so did their culinary excellence recommendations on what to look for boards the most versatile functional. The go-to choice for Santoku knives are highly personal, and vegetables achieve a! Base third of what is a santoku knife used for cleavers, but aren ’ t the most important factor it... “ sheep foot ” tip made the Santoku knives are usually 8-10 ” for an Eggs Cup! Those with large hands may find gripping the knife a cutting technique is used that diverts from a chef s! Knives steal the show when it comes to mind Features of a Santoku I!. Gentle curve allows for longer will better understand this particular `` colleague '' ’! ‘ three uses: Santoku is a Santoku at the point uses of Santoku grip and you... Damascus-Style finishes culinary excellence lose contact with the sharing of knife-picking experience and how to use a ’. Expert loves it for its functionality and ease of use from that, the function like...

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