The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. 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 Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. 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”. discussion from the Chowhound Cookware, Knives food community. It can be used as a general chopping knife. A: Santoku is a Japanese word meaning 'three uses.' 【Fig.2】Santoku knife… Sure, you can try this with a Santoku, but you’ll have to do much of the work. In … Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… So what is a santoku knife, and what does it have to do with a chef’s knife? Purpose . The Santoku’s blade is flat, unlike many … Santoku knives do not have bolsters although many chef’s knives do. (It was possible with the Santoku, as well) Repeatedly, I found the Santoku to be easier to use. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Regardless, you may still be limited by it. 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. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. 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 … It also minimizes the need for you to pierce the food to have a room for slicing. See full disclosure. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. The blue coloured Chef's knife and the green Santoku were most used. Santoku knives are going to be thinner and lighter in weight. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. Any cutting job involving slicing can be … 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. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. One of the knives usually confused with the Santoku is the Nakiri knife. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. 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. 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. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? The Santoku knife is a real workhorse tool for the kitchen. Rachael Ray, in particular, comes to mind. In the end, both work well but when chopping tender food, the Santoku has an upper hand. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. 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. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. The blade of the knife needs to be very … You … I see Chinese cooks using cleavers all the time for general chopping of everything. 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 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. Please contact for permissions. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. “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. The santoku knife is loved around the world as the ‘three virtues’ knife. But, every chef or culinary expert loves it for its functionality and ease of use. No Caster Sugar for Your Recipe? They are specialty knives used for creating beautifully thin slices of meat and vegetables. The Santoku knife is shorter and is less intimidating than a Chef’s knife. It is 5-8 inches long only which is about the length of an average adult hand. The ‘three virtues’ of the Santoku knife is usually interpreted in its three uses: slicing, dicing, and chopping. 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. Those with large hands may find gripping the knife a bit difficult. And one knife in particular that many cannot live without is the Santoku knife. The straight cutting edge of the blade maximizes your slicing with less movement and drag offering a cleaner cut. The Santoku is ideal for this job. 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. Specific images immediately pop up in our heads when we think of any word. Vegetable cleavers are wider so that it can easily slice through bulkier vegetables like cabbages and tough root crops like carrots and radishes. Whether you need them for commercial or at-home use, they’ll take care of … 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. 1. The bevel is one of the key factors that affect the sharpness of a knife. Plus, it can also be used as a boning knife to debone meat with little resistance. 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. Manufacturers put more emphasis on finesse than the power of the knife. How to use santoku … Similarity between the Nakiri and Santoku. 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. For starters, a Santoku knife is a general purpose knife that is much like the western chef knife. With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. I’m afraid this is hype. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. No more rocking motion like you’d need with a chef’s knife. Santoku Knife FAQ Q: What is a santoku knife? That brings us to the final factor: price. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? The blade, traditionally, has no curve. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. ( ) 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. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. This santoku … Caring for A Santoku Knife. The knife will also be more balanced and contain no bolster like many chef fillet knives have. Rachael Ray, in particular, comes to mind one of the key factors that affect the of... The cutting edge with less pronounced point, slicing through is easier than a chef lies! 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