santoku knife what is it used for

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

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