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, … 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. Santoku knives steal the show when it comes to slicing, dicing, and chopping. A chef uses a santoku knife for one of its three virtues: chopping vegetables. All Rights Reserved. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. If you continue to use this site we will assume that you are happy with it. The final consideration will be the aesthetics of the knife. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. However, the Santoku knife is used when you need to make a more delicate cut. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Before explaining the differences, let’s begin with the similarities. 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. The word “Santoku” means “three virtues”. Specific images immediately pop up in our heads when we think of any word. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. This is handy, but not essential. 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. Q: What is size santoku knife best? Rather it is a more versatile chef's knife in the Oriental tradition. 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. The Best Uses for a Santoku Knife. There are some gorgeous knives with stunning Damascus-style finishes. 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”. 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. Although the two types of knives are similar, there are still several different features. It typically features a sheepsfoot blade that measures between five and eight inches with a flat edge and 60-degree curve at the point. One size is similar to the chef’s knife while the mini-size is more similar in length to a utility knife. This knives have a boxier build than chef knives. They’re both used to general utility and meal preparation in the kitchen. We love composite or wooden cutting boards the most. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. It has a straight edge, a rectangular blade, and a rounded tip. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. 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. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. What is a Santoku Knife Used For? Santoku knives are between 5-8” long and chef knives are usually 8-10”. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. Rachael Ray, in particular, comes to mind. 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. What is FOH and BOH in the Restaurant Business. Need help choosing knives for your kitchen? Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. Choosing the right Santoku knife for you is essential. They often come with a hollowed Granton edge which may help with fine slicing. The 5″ (12.5 cm) mini-santoku can be used for small to medium cutting jobs in the kitchen. What is a santoku knife, and why should you have one? That is because it reduces their cutting ability. 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. Get a feel for what works best for your hand size and skillset. Both santoku and chef knife are multipurpose knives we can use a variety of cutting tasks … 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. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? 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. Others believe the phrase refers to its ability to chop, slice, and dice. The Santoku is great for slicing vegetables, fruit, or chicken. 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. The standard Santoku blade is 5 to 8 Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). A Santoku knife is a kitchen knife used for a variety of food preparation activities. You should be gliding through whatever you’re cutting. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. No Problem, Here's a Substitute. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. They have a gentle tip to avoid accidentally piercing the meat. ( ) 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. This was to keep the weights similar and as balanced as possible. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. 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. 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. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! These knives have a less-steep bevel which helps edge it above the rest for some cutting tasks – but we’ll talk more about this in a moment. As Japanese culture spread around the world, so did their culinary excellence. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. 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. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. 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. It is a knife created to be used … Santoku knives are therefore a little easier to handle for intricate and accurate cutting. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Santoku knives do not have bolsters although many chef’s knives do. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. A: There are mini santoku knives which measure exactly five inches. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? Japanese history in general is rich and enticing. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. I’m afraid this is hype. When should you use one, and what’s the deal with those scalloped edges? Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. So what is a santoku knife, and what does it have to do with a chef’s knife? If you add this knife to your kitchen, you will never regret it. As we hinted at earlier, Santoku knives have a flat edge. Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for Also Read: Best Carving Knife Reviews And Buying Guide. 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Reviewed By Jason Rhodes August 29, 2020. The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. 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. Use the nails on your support hand to accurately guide the knife through the cuts. Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. The nakiri knife is designed specifically for chopping vegetables. On average Santoku knives have 15 degrees sharp edges. 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. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. These three virtues represent the major uses of santoku. The first difference you’ll probably notice is the size. The incredible sharpness of the blade on a Santoku knife means that they are generally able to slice both meat and vegetables with equal efficiency, though they can slice vegetables more thinly. See full disclosure. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. Santoku knives are commonly single-beveled – meaning they’re only sharpened on one side. 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. 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. 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. 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. These knives are going to be your drivers in the kitchen, so it’s worth putting in a little extra effort to make the best possible choice. Remember that it takes a little time, especially if you’re a beginner. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. The Santoku Knife vs. 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. The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. Cans Of Bernard Dehydrated Water: What in the World is This? 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. Also Read: How to Sharpen a Kitchen Knife. 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