That being said, here are our recommendations on what to look for. Like a chef knife, the Santoku knife can be used for almost any cutting task. All content © 2019 by Eric Troy and CulinaryLore. A Santoku knife is a multipurpose knife that combines the power of a cleaver and the versatility of a chef’s knife. Check Price on Amazon. While this isn’t the most important factor, it can make a difference in your experience. Others believe the phrase refers to its ability to chop, slice, and dice. No Caster Sugar for Your Recipe? 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”. 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. They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. 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. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. 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, … 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. See full disclosure. Well, no, you can’t do anything with a Santoku 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. So what is a santoku knife, and what does it have to do with a chef’s knife? Japanese history in general is rich and enticing. Santoku knives are commonly single-beveled – meaning they’re only sharpened on one side. 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. You should head down to a premium knife store and handle a couple of the knives. Their straighter cutting edge and consistently tall blade profile give them exceptional chopping power. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. Make sure you have the right cutting board and sharpening tools for your knife. Single-beveled edges are usually the go-to choice for Santoku knives. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. On average Santoku knives have 15 degrees sharp edges. They’re both used to general utility and meal preparation in the kitchen. They often come with a hollowed Granton edge which may help with fine slicing. The Santoku is great for slicing vegetables, fruit, or chicken. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. 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. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. Santoku knives do not have bolsters although many chef’s knives do. Top Santoku Knife Uses. The average length of a chef knife is usually longer than a santoku knife. Its Western equivalent would be the super-versatile and ever-present chef knife. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. you can start the cut in the base third of the knife and glide it toward you. 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. Join the discussion today. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). 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. 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. Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for 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. The name you can guess […] The key difference between santoku and chef knife is that santoku is smaller and lighter than chef knives.Moreover, chef knife has a pointed tip while santoku doesn’t. This article contains one or more Amazon affiliate links. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … They have a gentle tip to avoid accidentally piercing the meat. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. They’re incredibly versatile and can handle most kitchen cutting tasks. Well, if you are still not sure, a santoku knife is meant for soft food. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. Need help choosing knives for your kitchen? In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. As we hinted at earlier, Santoku knives have a flat edge. Japanese steel tends to be a little heavier than the steel used in many western chef knives. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. 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. When should you use one, and what’s the deal with those scalloped edges? Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. They’re renowned and revered for their craftsmanship and dedication to art. The final consideration will be the aesthetics of the knife. The nakiri knife is designed specifically for chopping vegetables. 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. Santoku knives tend to stand out when it comes to chopping ability. 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. The blade, traditionally, has no curve. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. If you continue to use this site we will assume that you are happy with it. This is handy, but not essential. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. We use cookies to ensure that we give you the best experience on our website. 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. They have no bolster allowing the entire blade to be used. This knives have a boxier build than chef knives. 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. Cans Of Bernard Dehydrated Water: What in the World is This? How to Use a Santoku Knife for Slicing 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. This is where to Santoku knife sprung to life. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. They needed something that could have general kitchen tasks with impeccable accuracy and versatility. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Before explaining the differences, let’s begin with the similarities. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Choosing the right Santoku knife for you is essential. 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. Rather it is a more versatile chef's knife in the Oriental tradition. The first difference you’ll probably notice is the size. 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. Q: What is size santoku knife best? The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. The Santoku has a blade length of 5-8” and is roughly the size of your hand. 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. 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. 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. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. 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. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … Santoku knives are between 5-8” long and chef knives are usually 8-10”. 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. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. What is a santoku knife, and why should you have one? Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. Specific images immediately pop up in our heads when we think of any word. The Santoku is great for slicing vegetables, fruit, or chicken. 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. discussion from the Chowhound Cookware, Knives food community. 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. Rachael Ray, in particular, comes to mind. 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. Santoku knives tend to have better weight distribution. 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. Both santoku and chef knife are multipurpose knives we can use a variety of cutting tasks … Size. 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. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. 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. The Santoku knife is known for its sharp edge. In contrast, most of the best chef knives have 20 degrees of edges. 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. What is a Santoku knife? The Santoku Knife vs. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? 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. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. One size is similar to the chef’s knife while the mini-size is more similar in length to a utility knife. Blade length. Get a feel for what works best for your hand size and skillset. A chef uses a santoku knife for one of its three virtues: chopping vegetables. The 5″ (12.5 cm) mini-santoku can be used for small to medium cutting jobs in the kitchen. 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. You can do anything with it!”. Also Read: How to Sharpen a Kitchen Knife. The tip on a chef knife is quite a bit more pronounced and “pointy”. Reviewed By Jason Rhodes August 29, 2020. Why is Chocolate Flavored Coffee Called Mocha? Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. 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. Bear in mind that you should always keep the knife as sharp and cared for as possible. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. There are some gorgeous knives with stunning Damascus-style finishes. 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. Although the two types of knives are similar, there are still several different features. 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 … The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. The difference between these two knives stretches to the length of the blade as well. It’s a bit odd that this knife should become some elite and trendy professional tool. 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. No Problem, Here's a Substitute. The knife was originally invented for Japanese homemakers. The standard Santoku blade is 5 to 8 Use the nails on your support hand to accurately guide the knife through the cuts. A santoku is an all-purpose kitchen knife that comes in 2 sizes. 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. What is FOH and BOH in the Restaurant Business. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. The santoku knives are the general purpose knife that was originated in Japan in 1920. Sure, you can try this with a Santoku, but you’ll have to do much of the work. What is a Santoku Knife? Please contact for permissions. Also Read: Best Carving Knife Reviews And Buying Guide. It can chop, dice, slice, and mince. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? 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). Good luck! This is where personal preference comes in as many chefs like a knife that’s slightly weightier on the blade-side. P.S. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. A: There are mini santoku knives which measure exactly five inches. The longest Santoku you are going to get is 7 inches. 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Culture and history of the knives “ Santoku ” means “ three virtues ’ be a little heavier than steel! Into a pinch grip and gives you plenty of control to “ 3-virtues ” of slicing, dicing, chopping! And around the world, so did their Culinary excellence versatile multi-use Japanese knife as.

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