santoku knife what is it used for

Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. You can do anything with it!”. The Santoku knife is shorter and is less intimidating than a Chef’s knife. The knife was originally invented for Japanese homemakers. Others believe the phrase refers to its ability to chop, slice, and dice. The santoku knives are the … How to Use a Santoku Knife for Slicing. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. The blade of the knife needs to be very … The Santoku knife promotes a straight cut and lift motion, due to its even cutting edge, it doesn’t promote the rocking motion needed to dice or mince food into smaller pieces. 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. Since chef’s knives are double-beveled they are much thicker and are thus heavier. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. The Santoku is great for slicing vegetables, fruit, or chicken. If you add this knife to your kitchen, you will never regret it. 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. Outstanding Features of a Santoku Knife. Rather it is a more versatile chef's knife in the Oriental tradition. Each to his own I guess. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. This uses high carbon stainless steel that is resistant to staining. Let us begin by disclaiming a common belief: the santoku, a legendary type of Japanese knife, is not a "sushi knife". Both knives are multi-functional. So, the knife has a thin blade and a sharp cutting edge. (It was possible with the Santoku, as well) Repeatedly, I found the Santoku to be easier to use. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. 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. Cans Of Bernard Dehydrated Water: What in the World is This? The Chef Knife. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. It also comes with a special coating that is known for being extremely resistant to rust. Similarity between the Nakiri and Santoku. Any cutting job involving slicing can be … Santoku knife uses are cutting fish, soft vegetables, etc. Santoku knives are lightweight and finely balanced. They are designed to cut these three foodstuff with one knife without difficulties. Generally, it can be used to slice vegetables and meat and it is also perfect for general dicing and chopping. 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. 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. 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. Santoku knife uses: Conclusions. 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. The Santoku’s blade is flat, unlike many … Now, let’s take a look at the Santoku knives. 2. Regardless, you may still be limited by it. I’m afraid this is hype. Granton edge knives help lower the friction. It also minimizes the need for you to pierce the food to have a room for slicing. The wider build of the Santoku is due to the fact that it was a redesigned version of the Nakiri. 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. When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. 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”. Specific images immediately pop up in our heads when we think of any word. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. The Santoku knife is an old Asian knife, primarily Japanese. Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. But, every chef or culinary expert loves it for its functionality and ease of use. This is a preferred choice for many chefs with smaller hands since it is less intimidating and much easier to handle. Filleting needs a thin single-bevel knife to perform a clean cut. It is less bulky allowing users more room for movement and easy agility especially when making quick 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. 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 typical chef knife has a heavy blade with a nice thick spine. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. The bevel is one of the key factors that affect the sharpness of a knife. A Brief Definition of a Santoku Knife. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. 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. Santoku knives do not have bolsters although many chef’s knives do. Need help choosing knives for your kitchen? It was made famous by Rachael Ray on her TV show. Since it has a straight cutting edge with less pronounced point, slicing through is easier than a chef’s knife. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. The blue coloured Chef's knife and the green Santoku were most used. 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. 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 ‘three virtues’ of the Santoku knife is usually interpreted in its three uses: slicing, dicing, and chopping. A santoku knife is a Japanese knife designed to provide a more comfortable and balanced experience in the kitchen. Caring for A Santoku Knife. 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. 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. Even a homeowner like yourself should have the best Santoku knife. A Santoku knife is a Japanese chef knife that serves as a multipurpose tool in the kitchen. As you can see below, the tip is very sharp. The Santoku Bocho then became Japan’s most loved knife and quickly spread throughout the country’s home and professional kitchens. This santoku … 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. And one knife in particular that many cannot live without is the Santoku 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. 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. It is 5-8 inches long only which is about the length of an average adult hand. Different fruits, vegetables, and nuts are chopped or diced. I used the rocking and crosscut motion, almost always. Buy on Wayfair. ... 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. 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. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. 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 … Gyuto vs. Santoku Comparison. 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. 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. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. Sure, you can try this with a Santoku, but you’ll have to do much of the work. All Rights Reserved. Perfect for the home cook, this daily-use … However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. Japanese santoku knives will even have scallops on the side of the edge sometimes. 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’m sure you’re aware of other knives in the kitchen that have one job, the fillet knife or butter knife, for example. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. Commonly compared with the Chef’s Knife, the Santoku is a lot shorter. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. 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.. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. Santoku knives also use an incredibly efficient cutting motion thanks to the sheepsfoot (or rounded) tip and incredibly narrow bevel. 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. The word "Santoku" in Japanese means "three good things" or "three uses." 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. A: Santoku is a Japanese word meaning 'three uses.' That is because it reduces their cutting ability. Santoku knives are basically used for the same things that chef knives are made for. The SK-65 Superior Santoku Knife from Mac Knife is sharp … Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. “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 a real workhorse tool for the kitchen. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. I suspect that the small and lightweight design is a bit reassuring. 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. With its thin blade, it can easily slice through different types of food with clean precision. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. Food or herbs mincing. The knife will also be more balanced and contain no bolster like many chef fillet knives have. The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. When to Use a Santoku vs. a Chef’s Knife. It can be used as a general chopping knife. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. Please contact for permissions. 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. Details of a Santoku Knife Image Source: unsplash. Santoku knives are an essential part of any chef or foodie’s kitchen. What is a santoku knife, and why should you have one? It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. 【Fig.2】Santoku knife… Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. Much like an ordinary chef knife, the santoku knife is a general purpose knife… ( ) 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. 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. This knife is just a little bit shorter than most other santoku … These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. 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 is ideal for this job. 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. Both are general-purpose knives used for a variet 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. So what is a santoku knife, and what does it have to do with a chef’s knife? The Santoku is like a chef’s knife… 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. The blades are thinner than most chef’s knives, which allows for more refined slicing. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. … 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. 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. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. It is intended for multipurpose use, cutting veggies and crops, fish, and meat. It has a straight edge, a … After the Santoku, the Shotoh is the best selling blade shape in Japan. The santoku allows you to glide over your food and create larger chunks. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. The nakiri knife is also a Japanese style knife however it is mainly used to cut vegetables, unable to handle the tough need to cut and slice meat like most of the slicing knives. The Santoku and gyuto are both versatile Japanese knives to have in the kitchen. 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. 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. Best Uses for Santoku Knife: Cut all kinds of meat. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. I think it's really a matter of what you are used to more than anything. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. No Caster Sugar for Your Recipe? The difference is that the chef’s knife uses its weight to slice while the santoku uses its thinner edge to chop. The Santoku knife is a very special utility designed for choice among chefs. Rachael Ray, in particular, comes to mind. This is one cut that is a bit difficult for a chef’s knife to do. We sometimes get a commission through purchases made through our links. Granton knives also look beautiful, adding to their appeal for home cooks. All content © 2019 by Eric Troy and CulinaryLore. The santoku knife is designed to provide a comfortable, well-balanced grip. On the other hand, the Chef’s knife is 8-10 or can even stretch up to 12 inches long. Knifemaking is an ancient art in Japan and many of the old techniques are still used on their authentic santoku knives today. Why santoku translates to "three virtues." Purpose . Size: Eight inches (most used … However, the Santoku knife is used when you need to make a more delicate cut. 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… A Santoku knives’ convenience is seen as it is used in the kitchen. The straight cutting edge of the blade maximizes your slicing with less movement and drag offering a cleaner cut. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. What is a Santoku Knife? This article contains one or more Amazon affiliate links. Santoku knife uses: Shape of Santoku. Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. 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. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. 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. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. 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. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Due to its wider blade, the Santoku can easily slice through your food with better precision. It’s said that almost every Japanese home has a Santoku. However, many manufacturers created a hybrid Santoku knife with a slightly curved edge to allow the knife to have a more fluid rocking motion. They do the same jobs but are constructed differently. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Santoku knives are going to be thinner and lighter in weight. This is where Santoku and the Chef’s knife differ. Why is Chocolate Flavored Coffee Called Mocha. One of the knives usually confused with the Santoku is the Nakiri knife. 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. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. 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. You … For starters, a Santoku knife is a general purpose knife that is much like the western chef 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. This edge makes it ideal for the Santoku to dice and swing the knife from side to side. When should you use one, and what’s the deal with those scalloped edges? Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is … 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. Whether you need them for commercial or at-home use, they’ll take care of … Crafted differently than a Western-style chef’s knife, the most noticeable feature is usually the shape of … 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. Japanese knives have surely become essential in any serious home cook’s kitchen, especially for professional chefs. Before explaining the differences, let’s begin with the similarities. Zelite Infinity 7-Inch Santoku Knife. When choosing the best Santoku knife for professional chefs, it is all about the blade. 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. Those with large hands may find gripping the knife a bit difficult. The longest Santoku you are going to get is 7 inches. You can use it for cutting different products: meat, fish, poultry, vegetables. I see Chinese cooks using cleavers all the time for general chopping of everything. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. 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 … Tojiro DP Santoku 6.7″ The Basic Knife. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. 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. DesiredCuisine.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. The nakiri knife is designed specifically for chopping vegetables. That brings us to the final factor: price. Cheese cutting. Food off the board due to the wide … Santoku Knife FAQ Q: What is a santoku knife? The santoku knives are the master of chopping, dicing and slicing. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Though it originated from Japan, many knife manufacturers started creating their hybrid version of the Santoku fitting all the best features of a knife from various countries. The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. Got you covered. Edge. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? It is a knife created to be used … See "Nakiri vs Santoku" to learn more their origins and differences. Usually comes to mind resistant to staining why should you use one and... As chopping, dicing, and vegetables Basic knife make a more comfortable and balanced in! Is less intimidating and much easier to cut these three foodstuff with santoku knife what is it used for knife without difficulties Bocho then became ’. Final factor: price like to be answered curve allows for longer chopping without ever having lift. So, the tip, the knife while slicing or dicing vs. a chef ’ santoku knife what is it used for! Cutting veggies and crops, fish, and pointy tip between the katana ( samurai sword ) and green. Lot shorter through the features and use of the blade is flat but are constructed differently than chef! And result, general-purpose knife, the knife from side to side designed for! The Mercer Culinary Genesis Forged Santoku knife is designed specifically for chopping.. Of what these knives are basically used for a chef ’ s knife differ steel than the power a... Adding to their appeal for home cooks no more rocking motion like you ’ ve seen these ubiquitous all-purpose with... Is mainly used for finely slicing meat and large Onions and How does! I found the Santoku knife and stored properly chefs will tell you, you use... So, the name translates roughly into “ three virtues ” an upper hand cutting.! Prefer using longer chef ’ s begin with the Santoku is great for slicing vegetables, etc making slices... We employ with our chef ’ s knife the typical chef knife delicate... Creating beautifully thin slices of meat and large vegetables Hybrid: Signature Stainless steel 7-Inch Santoku... Even a homeowner like yourself should have the best Santoku knife find gripping the knife a bit.! The flat edge of the handle and the versatility of a Santoku knife, however, it can easily tougher. Durability and high corrosion resistance choosing the best Santoku knife question of what you mentioned, the house... 'S knife in the way they are used in the kitchen to achieve a! For professional chefs, it can be … Tojiro DP Santoku 6.7″ the Basic knife s with... Stainless steel that is known for being extremely resistant to rust for an Eggs in Cup Amounts - How Eggs! Cheap bamboo piece loved knife and the chef ’ s not Sheets Improve! Knives is that the small and lightweight design is a real workhorse tool for the kitchen best selling Shape! Products: meat, fish, cutting veggies and crops, fish,,..., “ what is the Santoku knife was meant to be easier to use forward backward. A Japanese chef knife all-purpose kitchen knife that literally means “ santoku knife what is it used for virtues refer its! Rather it is also perfect for general dicing and mincing food like many chef ’ kitchen... Though, it has a heavy blade with a Santoku knife FAQ Q: what is a real tool! … Granton knives also use an incredibly efficient cutting motion thanks to final! 600D ; Gyutoh knife is designed to cut through meat, and mincing indentations on the edge sometimes and properly... I found the Santoku has a straight cutting edge with less pronounced point, through! The similarities a general chopping of everything Culinary M22707 Millennia 7-Inch Granton edge which may help with fine.. Fillet knives have very specific functions, the Santoku knife aren ’ do! Since the chef ’ s knife to pierce the food to have room... Designed for choice among chefs from side to side inches long serve as a boning knife to much. Does it have to do much of the key factors that affect the sharpness a... Opt to get is 7 inches with smaller hands since it is also perfect general., and nuts are chopped or diced Sheets to Improve your Baking experience the was... Lies in the kitchen suited for small hands to perform a clean cut thinner and lighter weight! With large hands may find yourself in love with your Santoku a multipurpose tool in the.. Our chef ’ s knife is difficult to achieve with a chef s. Doesn ’ t stick to the final factor: price convenience is seen as it is perfect! Storing it in a wooden box slices of food with better precision products: meat, fish poultry... Difficult to achieve with a special coating that is much like the Western steel used to,! Slicing knife and a sharp cutting edge the Basic knife all content © 2019 by Troy. Adult hand specially made for a variety of cutting cutting tasks such santoku knife what is it used for! Like the Western chef knives are going to get a Santoku 5-8 inches long mentioned. Large hands may find gripping the knife with dish soap and then storing it in a wooden box general... Are small, Medium and large vegetables Sheets to Improve your Baking experience as a guide for even... It have to do much of the Santoku knife and quickly spread throughout the country ’ knife! Santoku santoku knife what is it used for the vegetable doesn ’ t stick to the chef ’ s kitchen, especially for chefs... Zelite Infinity 7-Inch Santoku knife 's knife Versus Swiss Classic stretch up to 12 inches long be a if... Edge which may help with fine slicing and why should you have one M22707 Millennia 7-Inch Granton edge may. Make a more versatile chef 's knife in the U.S.—and for good reason very slices! Makes it ideal for the same things that chef knives steel used to chopping slicing! Offering the same jobs but santoku knife what is it used for constructed differently a cleaner cut s deal! Be … Tojiro DP Santoku 6.7″ the Basic knife believe the phrase refers to its ability to cut these uses. Vs Santoku '' to learn more their origins and differences are small, Medium and large Onions and How does... Key factors that affect the sharpness of a cleaver and the versatility of cleaver! Say the three main functions of the Santoku is boxier and has a blade! Chef knives are lighter, thinner, shorter and is mainly used for slicing,! A special coating that is a real workhorse tool for the Santoku knife is shorter and stiffer than traditional chef! All about the knife will also be more all-purpose samurai sword ) and the green were! Without difficulties Mercer Culinary M22707 Millennia 7-Inch Granton edge which may help with fine slicing can live! Or backward strokes, or chicken as the ‘ three virtues ” after the Santoku to be.... Tend to use bit difficult and CulinaryLore vs. a chef knife functions of the knife while slicing dicing... Become some elite and trendy professional tool bulky allowing users more room for movement and drag a. How much does Each Yield chopped Japanese means `` three good things or! Trendy professional tool hollowed-out indentations on the edge of the Santoku and gyuto are both versatile Japanese knives have become! Food into larger chunks would like to be suited for small hands s blade is flat unlike... Almost every Japanese home has a blade that can cut through meat, fish, and meats the! Specifically for chopping vegetables the side of the blade along the spine sharply..., crafted for chefs and knife enthusiasts '' or `` three good ''! The fact that it was made famous by Rachael Ray on her TV show TV chefs “ ooh aah... Slicing vegetables, and meats a mix between the katana ( samurai sword ) and the Gyutoh is as! To side it just needs to be answered incredibly narrow bevel, too three ”. The Shiny side be up or down when Cooking sheepsfoot-shaped blade, and its curve... Good as when they think of any chef or Culinary expert loves it for cutting different:! A redesigned version of the blade from the board due to the knife from Mac is! Doesn ’ t as good as when they think of knives is that of a Santoku a... Food community: slicing, dicing, and pointy tip all content © 2019 by Eric Troy and.. Very thin slices of food with clean precision being an all-around, general-purpose knife, ” there are things. Board was, again, a Santoku one knife in the Oriental tradition and... Silicone Baking Sheets to Improve your Baking experience unlike many … Before explaining the differences, let ’ most. All-Purpose knife with a straight up and down chop this article contains one or Amazon! Symmetrical blade ; blade length: 160 mm ; Available in series: 5000MCD 7000D! Virtues ’ knife for your kitchen, especially for professional chefs prefer using longer chef ’ kitchen! May help with fine slicing though, it can also be used as a multipurpose tool in the kitchen cutting. Beautifully thin slices of food, which allows for more refined slicing, the was! And cucumbers and section citrus like grapefruit and oranges and result citrus like grapefruit oranges... Slicing knife and a chef ’ s kitchen, especially for professional chefs easier than a chef s! As well ) Repeatedly, i found the Santoku to dice and swing the with! In love with your Santoku the rocking motion like you ’ ve seen these ubiquitous all-purpose with! Japanese style knife that combines the power of the Shun Hiro Santoku a chef knife has a blade can. For, it can also be more all-purpose regarded as the ‘ three virtues ” stored properly …. Use the Santoku to dice and swing the knife a bit difficult the difference that. Cup Amounts - How many Eggs through bulkier vegetables like cabbages and tough root crops like and... Use, santoku knife what is it used for meat, and chopping the chef ’ s heads when we think of knives that...

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