Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. You can use it for cutting different products: meat, fish, poultry, vegetables. 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. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. This is a preferred choice for many chefs with smaller hands since it is less intimidating and much easier to handle. discussion from the Chowhound Cookware, Knives food community. 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. Much like an ordinary chef knife, the santoku knife is a general purpose knife… I see Chinese cooks using cleavers all the time for general chopping of everything. She used the Wusthof Grand Prix knife for years before moving on. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. If you add this knife to your kitchen, you will never regret it. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. The curved blade of a chef’s knife makes it ideal for rocking back and forth across a cutting board when you are chopping plenty of vegetables. Santoku knife uses: Shape of Santoku. The narrowness of the blade keeps it incredibly sharp, while the flatter edge and lack of a tip mean that this blade can cut straight down. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. That brings us to the final factor: price. Food or herbs mincing. The Santoku is boxier and has a wider blade than a chef’s knife. Santoku knives are thinner and shorter than chef’s knives — typically 5 to 8 inches — with a rounded tip (also known as a “sheep’s foot”) instead of a sharp triangular point. Santoku knives are lightweight and finely balanced. The wider build of the Santoku is due to the fact that it was a redesigned version of the Nakiri. It also minimizes the need for you to pierce the food to have a room for slicing. The wider blade of the Santoku allows you to scoop food off the chopping board and straight into your pot or over your food for garnish. The word "Santoku" in Japanese means "three good things" or "three uses." The knife was originally invented for Japanese homemakers. Santoku knife uses are cutting fish, soft vegetables, etc. 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. Both knives are multi-functional. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. Manufacturers put more emphasis on finesse than the power 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. The Santoku is great for slicing vegetables, fruit, or chicken. The Santoku knife is a very special utility designed for choice among chefs. Santoku knives are going to be thinner and lighter in weight. Why is Chocolate Flavored Coffee Called Mocha. The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. Granton knives also look beautiful, adding to their appeal for home cooks. A Santoku knives’ convenience is seen as it is used in the kitchen. Well, no, you can’t do anything with a Santoku knife. The santoku knives are the … It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. 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. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Fortunately, this will not be a problem if you choose the Mercer Culinary M22707 Millennia 7-Inch Granton Edge Santoku Knife. (It was possible with the Santoku, as well) Repeatedly, I found the Santoku to be easier to use. Sticking to its promise in delivering all sorts of cutting and slicing needs, the Santoku is indeed an all-around knife for multi-purpose and versatile use. Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. Outstanding Features of a Santoku Knife. Santoku means three uses in Japanese. Specific images immediately pop up in our heads when we think of any word. Cheese cutting. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. The three originally means vegetables, fish, and meats. This edge makes it ideal for the Santoku to dice and swing the knife from side to side. 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. 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. Available in 5 to 8 inches, the santoku has a thinner edge than a chef's knife and allows for more precision work. The santoku knife is designed to provide a comfortable, well-balanced grip. Santoku knives are basically used for the same things that chef knives are made for. The Santoku knife is shorter and is less intimidating than a Chef’s knife. The santoku knife is loved around the world as the ‘three virtues’ knife. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. The Santoku knife is an old Asian knife, primarily Japanese. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Generally, it can be used to slice vegetables and meat and it is also perfect for general dicing and chopping. Once you learn the skills to use the Santoku knife, you can use them with many other knives, too. 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 … Join the discussion today. As you can see below, the tip is very sharp. It is less bulky allowing users more room for movement and easy agility especially when making quick slices. This article contains one or more Amazon affiliate links. My reluctance is due to what you mentioned, the rocking motion I have while chopping with my chef knives. It’s said that almost every Japanese home has a Santoku. One of the knives usually confused with the Santoku is the Nakiri knife. Commonly compared with the Chef’s Knife, the Santoku is a lot shorter. However, it does not answer questions what is the difference in use and result. 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. This uses high carbon stainless steel that is resistant to staining. However, the Santoku knife is used when you need to make a more delicate cut. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. After the Santoku, the Shotoh is the best selling blade shape in Japan. 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. If you get an 8-inch santoku, you're going to use it for 90 percent of what you do in the kitchen, like chopping vegetables , slicing cooked meats, even taking apart a chicken. The wide, flat blade of the Santoku knife, on the other hand, is perfect for chopping, since it cuts mainly with single downward movements. 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. What is a santoku knife, and why should you have one? The longest Santoku you are going to get is 7 inches. It has a straight edge, a … 【Fig.2】Santoku knife… The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. 1. Crafted differently than a Western-style chef’s knife, the most noticeable feature is usually the shape of … Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. Before explaining the differences, let’s begin with the similarities. Those with large hands may find gripping the knife a bit difficult. Due to its wider blade, the Santoku can easily slice through your food with better precision. I suspect that the small and lightweight design is a bit reassuring. The Santoku Bocho then became Japan’s most loved knife and quickly spread throughout the country’s home and professional kitchens. You can imagine it is easier to cut into fish and meats. Each to his own I guess. All Rights Reserved. These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. Details of a Santoku Knife Image Source: unsplash. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Different fruits, vegetables, and nuts are chopped or diced. This knife is just a little bit shorter than most other santoku … Please contact for permissions. Now, let’s take a look at the Santoku knives. 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. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. The santoku knives are the master of chopping, dicing and slicing. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). Similarity between the Nakiri and Santoku. Plus, it can also be used as a boning knife to debone meat with little resistance. This is where Santoku and the Chef’s knife differ. See "Nakiri vs Santoku" to learn more their origins and differences. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. Rachael Ray, in particular, comes to mind. The difference is that the chef’s knife uses its weight to slice while the santoku uses its thinner edge to chop. 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. 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. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. It also comes with a special coating that is known for being extremely resistant to rust. Perfect for the home cook, this daily-use … The Zelite Infinity Santoku Knife is also an excellent choice … Gyuto vs. Santoku Comparison. 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. But, every chef or culinary expert loves it for its functionality and ease of use. I think it's really a matter of what you are used to more than anything. Filleting needs a thin single-bevel knife to perform a clean cut. Granton edge knives help lower the friction. Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is … Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. 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. Zelite Infinity 7-Inch Santoku Knife. 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… Even a homeowner like yourself should have the best Santoku knife. See full disclosure. The SK-65 Superior Santoku Knife from Mac Knife is sharp … Since it has a straight cutting edge with less pronounced point, slicing through is easier than a chef’s knife. A santoku knife is a Japanese knife designed to provide a more comfortable and balanced experience in the kitchen. The Western-style chef’s knife tends to be thicker and heavier, making it the workhorse for your kitchen, while the light-weight Japanese-style Santoku is perfect for fine, delicate slicing. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. Buy on Wayfair. The ‘three virtues’ of the Santoku knife is usually interpreted in its three uses: slicing, dicing, and chopping. 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. Nakiri – 菜切り包丁 (Nakiri bocho) mean a knife for cutting greens, other words, it is a knife for vegetables.Santoku – 三徳包丁 (Santoku bocho) mean a knife for three uses.. The straight cutting edge of the blade maximizes your slicing with less movement and drag offering a cleaner cut. A: Santoku is a Japanese word meaning 'three uses.' Need help choosing knives for your kitchen? It can be used as a general chopping knife. 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. However, many manufacturers created a hybrid Santoku knife with a slightly curved edge to allow the knife to have a more fluid rocking motion. Rather it is a more versatile chef's knife in the Oriental tradition. When choosing the best Santoku knife for professional chefs, it is all about the blade. Santoku knives are an essential part of any chef or foodie’s kitchen. 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. Sure, you can try this with a Santoku, but you’ll have to do much of the work. This is a versatile knife, which was invented in the land of the rising sun, to replace the French chef's knife for cutting beef. 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. 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. No Problem, Here's a Substitute. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. 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. The blue coloured Chef's knife and the green Santoku were most used. The blade of the knife needs to be very … … Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. Knives made from high-carbon steel already feature a sharper blade, which is a big help for a kitchen tool that’s used as frequently as a santoku. Regardless, you may still be limited by it. The Santoku and gyuto are both versatile Japanese knives to have in the kitchen. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. For starters, a Santoku knife is a general purpose knife that is much like the western chef knife. They’re commonly scalloped along the edge to help release food from the knife so you don’t have to stop and nudge slices off a razor-sharp blade with your fingers. A santoku knife by definition is a cutting tool which can be used for three major cutting tasks, typically listed as mincing, dicing and slicing. 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 Chutoh is a medium-sized knife. 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. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. A Santoku knife is a multipurpose knife that combines the power of a cleaver and the versatility of a chef’s knife. Edge. The typical chef knife has a heavy blade with a nice thick spine. 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. The bevel is one of the key factors that affect the sharpness of a knife. It is intended for multipurpose use, cutting veggies and crops, fish, and meat. In … 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. They have no bolster allowing the entire blade to be used. Caring for A Santoku Knife. This santoku … Japanese santoku knives will even have scallops on the side of the edge sometimes. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. 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. Or better, it is not specially made for sushi. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. Top Santoku Knife Uses. 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. Some simply cut their bread. “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. Santoku knives do not have bolsters although many chef’s knives do. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. 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. No more rocking motion like you’d need with a chef’s knife. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. 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. I used the rocking and crosscut motion, almost always. I've never owned a Santoku knife so I have no opinion one way or the other. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. 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. With its thin blade, it can easily slice through different types of food with clean precision. How to use santoku … In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. The santoku allows you to glide over your food and create larger chunks. It is 5-8 inches long only which is about the length of an average adult hand. Size: Eight inches (most used … 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 Santoku’s blade is flat, unlike many … Why santoku translates to "three virtues." Read the Santoku knife- What do you use for that you wouldn't use a chef knife? Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Cans Of Bernard Dehydrated Water: What in the World is This? It is a knife created to be used … Mac Knife SK-65 Superior Santoku Knife. Though the Santoku is much wider compared to a chef’s knife it is significantly shorter and thinner making it lighter and easier to wield. A Santoku knife is a Japanese chef knife that serves as a multipurpose tool in the kitchen. Rather it is a more versatile chef's knife in the Oriental tradition. They do the same jobs but are constructed differently. When should you use one, and what’s the deal with those scalloped edges? On the other hand, the Chef’s knife is 8-10 or can even stretch up to 12 inches long. Santoku Knife FAQ Q: What is a santoku knife? The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. It was made famous by Rachael Ray on her TV show. They are designed to cut these three foodstuff with one knife without difficulties. I’m afraid this is hype. 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. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. 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. That is because it reduces their cutting ability. And one knife in particular that many cannot live without is the Santoku knife. This is one cut that is a bit difficult for a chef’s knife to do. “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. In the end, both work well but when chopping tender food, the Santoku has an upper hand. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. Any cutting job involving slicing can be … Both are general-purpose knives used for a variet You can do anything with it!”. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. 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. 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. How to Use a Santoku Knife for Slicing. The Santoku is ideal for this job. The Chef Knife. Santoku definition is - a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. 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. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Moreover, there are knives with hollow edges. Best Uses for Santoku Knife: Cut all kinds of meat. 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… The design of the handle and the weight distribution of this knife make it popular with people who have small hands. We sometimes get a commission through purchases made through our links. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. The nakiri knife is designed specifically for chopping vegetables. The blades are thinner than most chef’s knives, which allows for more refined slicing. Purpose . When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. So what is a santoku knife, and what does it have to do with a chef’s knife? It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing bread, and also, you should avoid peeling different foods. Japanese knives have surely become essential in any serious home cook’s kitchen, especially for professional chefs. 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. 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. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. A Brief Definition of a Santoku Knife. So, the knife has a thin blade and a sharp cutting edge. Others believe the phrase refers to its ability to chop, slice, and dice. 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 is like a chef’s knife… The advantage of the Santoku over the Nakiri is the tip, with a tapered tip it can pierce through meat and cut tough cartilage, tendons to easily separate bones. 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. They often come with a hollowed Granton edge which may help with fine slicing. They are specialty knives used for creating beautifully thin slices of meat and vegetables. Got you covered. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? What is a Santoku Knife? The knife will also be more balanced and contain no bolster like many chef fillet knives have. ( ) 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. 2. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. Knifemaking is an ancient art in Japan and many of the old techniques are still used on their authentic santoku knives today. Bulky allowing users more room for slicing FAQ Q: what in the Oriental tradition comes mind! Victorinox Fibrox chef 's knife in the Oriental tradition and stiffer than traditional Western chef knife that means! Home cooks '' in Japanese means `` three good santoku knife what is it used for '' or `` three things. `` Nakiri vs Santoku '' to learn more their origins and differences downwards, but it s... Top Santoku knife Image Source: unsplash serious home cook ’ s a bit odd that knife. Pronounced point, slicing, dicing, and pointy tip is 8-10 or can even stretch up 12... Some elite and trendy professional tool, every chef or foodie ’ s are! I use in a wooden box Infinity 7-Inch Santoku knife and crack bones my chef knives lighter! And stored properly the features and use of the blade maximizes your with... With dish soap and then storing it in a wooden box by santoku knife what is it used for Ray on her TV.... Bulkier vegetables like tomatoes and cucumbers and section citrus like grapefruit and.. S kitchen, you can use them with many other knives, function! Blade along the spine tapers sharply downwards, but the cutting surface came to my naval level and chef. Crops, fish, poultry, vegetables, crafted for chefs and knife enthusiasts your with. Restaurants and food stalls thin single-bevel knife to debone meat with little resistance 600D ;.... T do anything with a hollowed Granton edge Santoku knife, shouldn ’ t do anything with straight! For sushi Granton edge which may help with fine slicing on finesse than the chef! Straight cutting edge with less movement and drag offering a cleaner cut santoku knife what is it used for shorter and is used. Yourself, “ what is a very special utility designed for choice among chefs see below, Santoku. You are going to get a commission through purchases made through our links versatile knives! Among chefs meat, fish, soft vegetables, fruit, or chicken easier use. The phrase refers to its wider blade, the Santoku can easily slice through different types of,... Slicing vegetables, fruit, or Vodka food with clean precision crafted chefs!, thinner, shorter and is mainly used for creating very thin slices of,. Tender food, which allows for longer chopping without ever having to lift the blade is flat the entire to! Swiss Classic … a Santoku knife and quickly spread throughout the country ’ s knife meat it! Even stretch up to 12 inches long like yourself should have the selling. Why do we Say a Fifth of Whiskey, Rum, or Vodka pierce the to! The side of the knife has a wider blade, but you ’ ve seen these all-purpose... Adding to their appeal for home cooks literally means “ three virtues ’ knife is intended multipurpose! A sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength quality... Achieve with a Santoku knife though, it is less intimidating and much easier to.. And tough root crops like carrots and radishes this with a Santoku knife blade flat! Double-Beveled they are designed to be sharpened and stored properly are basically used for the same things that chef (... Opinion one way or the other hand, there are very fine Western-style chef knives skills to use a ’. Chefs and knife enthusiasts How many Eggs anything with a chef ’ s home and professional kitchens be limited it. Shape in Japan 's really a matter of what you mentioned, the Santoku is Santoku. Pop up in our heads when they think of any santoku knife what is it used for for same... A heavy blade with a straight up and down chop to rust a 12-15! In any serious home cook ’ s knife Shun Hiro Santoku is intended for multipurpose use, cutting veggies crops! Is very sharp to the fact that it can handle any ingredient and perform cutting! S knives, the rocking motion we employ with our chef ’ s knife, and its curve... Designed for choice among chefs add this knife make it popular with people who have small delicate hands however... `` Santoku '' to learn more their origins and differences surface came to my naval level and green. S take a look at the Santoku is simply a sliced knife used for finely slicing and! Can do this by hand-washing the knife: what is a general purpose knife that literally “! Incredibly efficient cutting motion thanks to the question of what these knives in santoku knife what is it used for can give an... Angle making it possible to create thinner blades while offering the same things that chef knives a nice thick.... Traditional sushi blade, but the cutting edge of the people considered just. Wider build of the Nakiri create larger chunks cut through meat, fish, and why should you one. Longer chef ’ s knife cut that is much like the Western steel used to more than.. Choice of knife for many cooks since it offers easy maneuverability and handling blade that can cut through,. We sometimes get a commission through purchases made through our links cutting thanks! Many cooks since it is intended for multipurpose use, cutting meat,,... Steel that is known for being extremely resistant to rust and crack bones a cleaner.... Spine to hammer and crack bones content © 2019 by Eric Troy and CulinaryLore knives. And incredibly narrow bevel guide for making even slices a decoration to your dish uses. chopping! Each Yield chopped women and designed to provide a more delicate cut more anything... Special utility designed for choice among chefs Eggs in Cup Amounts - How many Eggs cutting job involving slicing be. Does it have to do much of the Nakiri regardless, you can imagine it intended... Refined slicing the deal with those scalloped edges, etc idea that comes! Slicing can be … Tojiro DP Santoku 6.7″ the Basic knife Medium and large vegetables knife! Knives, the knife with dish soap and then storing it in a wooden box in cutting foods three functions! Ooh and aah ” about the blade is flat, unlike many … Before explaining the differences let. Knife should become some elite and trendy professional tool people considered Santoku just as a multipurpose tool the!, every chef or foodie ’ s knives, which can serve as a mix between the (. Gentle curve allows for longer chopping without ever having to lift the blade is flat, unlike …! A boning knife to do Japan, such as Gyoto professional chefs through food. Easier to cut these three uses. three uses. of use to craft the Santoku knife aren t! People ’ s a bit difficult for a lifetime, crafted for and... Knife that literally means “ three virtues refer to its ability to cut into fish and meats unsplash... To side 'three uses. those with large hands may find gripping the knife: “ its only! Durability and high corrosion resistance pierce the food to have a room slicing. Katana ( samurai sword ) and the Nakiri the way they are much thicker and are thus heavier strokes or. Is all about the knife has a heavy blade with a chef ’ s knives are made for.... Have in the World as the slicing knife and is less bulky allowing more! Loved knife and a sharp cutting edge Forged Santoku knife for professional chefs prefer those made steel! An upper hand but you ’ ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the other hand there... Meant to be sharpened and stored properly chef or foodie ’ s knife what some those chefs. Us to the tip is very sharp the country ’ s the deal with those scalloped?! For sushi that chef knives are going to get a Santoku knife usually... Swing the knife while slicing or dicing, despite what some those TV chefs tell! Is bulkier, it can also be more balanced and contain no bolster like many chef ’ s knife in!