Good luck! 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 longest Santoku you are going to get is 7 inches. 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. As we’ve already touched on, Santoku knives are essentially the workhorses of the kitchen. Got you covered. As we hinted at earlier, Santoku knives have a flat edge. Santoku knives are between 5-8” long and chef knives are usually 8-10”. Well, if you are still not sure, a santoku knife is meant for soft food. Get a feel for what works best for your hand size and skillset. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. The knife was originally invented for Japanese homemakers. Like a chef knife, the Santoku knife can be used for almost any cutting task. The Best Uses for a Santoku Knife. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. Also Read: How to Sharpen a Kitchen Knife. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. Although the two types of knives are similar, there are still several different features. How to Use a Santoku Knife for Slicing It can be used as a general chopping knife. Q: What is size santoku knife best? Santoku knives tend to stand out when it comes to chopping ability. 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 Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … You’ll have a clear and concise answer to the “What is a Santoku knife” question – you might even end up getting one for yourself. 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. Read More: >> The Best Knives for Chopping Vegetables On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. We love composite or wooden cutting boards the most. So how did this knife begin? 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. TV chefs “ooh and aah” about the knife: “Its the only knife I use! The Santoku has a blade length of 5-8” and is roughly the size of your hand. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). 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. discussion from the Chowhound Cookware, Knives food community. This is where to Santoku knife sprung to life. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. 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. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. The Santoku is great for slicing vegetables, fruit, or chicken. What is a santoku knife, and why should you have one? While this isn’t the most important factor, it can make a difference in your experience. Regardless, you may still be limited by it. It had nearly the blade height and straight edge of the cleavers, but with a twist. The santoku knife cannot be used to peel vegetables or fruits and also cannot be used to cut bones and bread. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. You won’t accidentally pierce the meat or vegetables with a Santoku knife. The average length of a chef knife is usually longer than a santoku knife. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. Rather it is a more versatile chef's knife in the Oriental tradition. These three virtues represent the major uses of santoku. Check Price on Amazon. Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for Choosing the right Santoku knife for you is essential. Cans Of Bernard Dehydrated Water: What in the World is This? 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. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. 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. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. It is a knife created to be used … Also Read: Best Damascus Chef Knife Reviews And Buying Guide. 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 … This likely refers to its proficiency at slicing, dicing, and chopping – but the interpretation differs. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. All content © 2019 by Eric Troy and CulinaryLore. Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. They have no bolster allowing the entire blade to be used. Those with large hands may find gripping the knife a bit difficult. 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. I’m afraid this is hype. 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. Bear in mind that you should always keep the knife as sharp and cared for as possible. It has a straight edge, a rectangular blade, and a rounded tip. Join the discussion today. So what is a santoku knife, and what does it have to do with a chef’s knife? Santoku knives are lightweight and finely balanced. 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). 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 name you can guess […] The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Caring for A Santoku Knife. Santoku knives tend to have better weight distribution. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. The difference between these two knives stretches to the length of the blade as well. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. They’re incredibly versatile and can handle most kitchen cutting tasks. The nakiri knife is designed specifically for chopping vegetables. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). Need help choosing knives for your kitchen? The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. All Rights Reserved. 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. Sure, you can try this with a Santoku, but you’ll have to do much of the work. This knives have a boxier build than chef knives. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. 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. 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. 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. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? This is where personal preference comes in as many chefs like a knife that’s slightly weightier on the blade-side. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Home / Uncategorized / what is a santoku knife used for. On average Santoku knives have 15 degrees sharp edges. They needed something that could have general kitchen tasks with impeccable accuracy and versatility. 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. Santoku knives do not have bolsters although many chef’s knives do. Santoku knives steal the show when it comes to slicing, dicing, and chopping. Single-beveled edges are usually the go-to choice for Santoku knives. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. A chef uses a santoku knife for one of its three virtues: chopping vegetables. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. The Santoku knife is known for its sharp edge. A Santoku knife is a kitchen knife used for a variety of food preparation activities. There are some gorgeous knives with stunning Damascus-style finishes. 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. Size. 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. No Problem, Here's a Substitute. The Santoku Knife vs. What is FOH and BOH in the Restaurant Business. 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. Santoku Knife Vs Chef Knife: The Differences. Japanese history in general is rich and enticing. On the other hand, many would laugh in jest at this. If you have small delicate hands, however, you may find yourself in love with your Santoku. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. 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. They’re both used to general utility and meal preparation in the kitchen. They’re fantastic for cutting up herbs and other food without bruising and squeezing the juice out of them. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. The santoku knives are the master of chopping, dicing and slicing. 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. 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. Rachael Ray, in particular, comes to mind. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. 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. The standard Santoku blade is 5 to 8 Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. When should you use one, and what’s the deal with those scalloped edges? 2. 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. The Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. You should head down to a premium knife store and handle a couple of the knives. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. Also Read: Best Carving Knife Reviews And Buying Guide. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. Reviewed By Jason Rhodes August 29, 2020. The Chef’s Knife: What’s the Difference? See full disclosure. They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. 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 … You want an exceptionally well-balanced Santoku. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. The Santoku is great for slicing vegetables, fruit, or chicken. Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. The first difference you’ll probably notice is the size. 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. 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. Their straighter cutting edge and consistently tall blade profile give them exceptional chopping power. 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