You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. Need help choosing knives for your kitchen? ( ) 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. The Chef’s Knife: What’s the Difference? A santoku is an all-purpose kitchen knife that comes in 2 sizes. On the other hand, many would laugh in jest at this. The tip on a chef knife is quite a bit more pronounced and “pointy”. On average Santoku knives have 15 degrees sharp edges. While there are quite a few differences – which we’ll cover later – Santoku knives have developed to perform pretty much the same kitchen tasks as modern chef knives. Santoku knives tend to have better weight distribution. A Santoku knife is a kitchen knife used for a variety of food preparation activities. 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. Size. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. 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. P.S. KnifeSharpenerGuy.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, Amazon.co.uk or Amazon.ca. Like a chef knife, the Santoku knife can be used for almost any cutting task. 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 Santoku knife is known for its sharp edge. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. 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. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. In contrast, most of the best chef knives have 20 degrees of edges. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. A chef uses a santoku knife for one of its three virtues: chopping vegetables. That being said, Santoku knives have sprung out of centuries of learning and refinement, but aren’t very old themselves. Why is Chocolate Flavored Coffee Called Mocha? They’re renowned and revered for their craftsmanship and dedication to art. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. All Rights Reserved. As we hinted at earlier, Santoku knives have a flat edge. Top Santoku Knife Uses. This is where personal preference comes in as many chefs like a knife that’s slightly weightier on the blade-side. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients … A santoku knife shouldn’t cost you too much cash, but it is worth spending a little extra money to get a good quality knife since a santoku knife is such a great all-around tool in the kitchen. Blade length. The santoku knives are the master of chopping, dicing and slicing. 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. The standard Santoku blade is 5 to 8 If you add this knife to your kitchen, you will never regret it. What is FOH and BOH in the Restaurant Business. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. 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. They’re incredibly versatile and can handle most kitchen cutting tasks. They have a gentle tip to avoid accidentally piercing the meat. This was to keep the weights similar and as balanced as possible. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? 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. 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. Santoku knives tend to stand out when it comes to chopping ability. This knives have a boxier build than chef knives. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … The Santoku is great for slicing vegetables, fruit, or chicken. 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. Well, if you are still not sure, a santoku knife is meant for soft food. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. That being said, here are our recommendations on what to look for. 2. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. As we’ve already touched on, Santoku knives are essentially the workhorses of the kitchen. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Got you covered. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. It can be used as a general chopping knife. So how did this knife begin? In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s 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. Santoku knives are incredibly versatile and functional kitchen knives that have been refined and perfected over decades. The shorter blade helps the Santoku for quick chopping, mincing, and dicing. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. 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. Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for Although the two types of knives are similar, there are still several different features. 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. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. Choosing the right Santoku knife for you is essential. You can do anything with it!”. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? However, the Santoku knife is used when you need to make a more delicate cut. They often come with a hollowed Granton edge which may help with fine slicing. The difference between these two knives stretches to the length of the blade as well. While this isn’t the most important factor, it can make a difference in your experience. This likely refers to its proficiency at slicing, dicing, and chopping – but the interpretation differs. It can be used as a general chopping knife. Santoku knives are lightweight and finely balanced. What is a Santoku Knife? The typical chef knife has a heavy blade with a nice thick spine. We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. When should you use one, and what’s the deal with those scalloped edges? You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. The knife was originally invented for Japanese homemakers. 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. Santoku Knife Vs Chef Knife: The Differences. A: There are mini santoku knives which measure exactly five inches. 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. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Make sure you have the right cutting board and sharpening tools for your knife. They needed something that could have general kitchen tasks with impeccable accuracy and versatility. 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. Regardless, you may still be limited by it. What is a Santoku Knife Used For? Well, no, you can’t do anything with a Santoku knife. The name you can guess […] See full disclosure. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. Santoku are derived a lot from japanese vegetable knives (nakiri), and are optimized - flatter though not completely flat profile, harder material on a quality knife - for techniques where the pivot point is the hand/wrist of the user and the knife is lifted off the board in its entirety between cuts. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? As great as these are, just make sure it’s not a coating and is produced by the natural working of the steel during crafting. I’m afraid this is hype. Japanese steel tends to be a little heavier than the steel used in many western chef knives. There are some gorgeous knives with stunning Damascus-style finishes. If you have small delicate hands, however, you may find yourself in love with your Santoku. 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. 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 and vegetables to mincing herbs and spices. This is where to Santoku knife sprung to life. I suspect that the small and lightweight design is a bit reassuring. All content © 2019 by Eric Troy and CulinaryLore. Check Price on Amazon. 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. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. 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. The Santoku Knife vs. The blade, traditionally, has no curve. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). Even a homeowner like yourself should have the best Santoku knife. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Home / Uncategorized / what is a santoku knife used for. The nakiri knife is designed specifically for chopping vegetables. What is a santoku knife, and why should you have one? They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. Please contact for permissions. Now, we will tell you about the differences between a chef’s knife vs. santoku 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. As Japanese life began to piece itself back together and return to normal, households saw the need for something more lightweight and versatile than the Nakiri knife (Japanese cleaver knife). 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. You want an exceptionally well-balanced Santoku. 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. Get a feel for what works best for your hand size and skillset. Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. Use the nails on your support hand to accurately guide the knife through the cuts. 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. 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. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. 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, … The final consideration will be the aesthetics of the knife. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. You won’t accidentally pierce the meat or vegetables with a Santoku knife. No Caster Sugar for Your Recipe? 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. It is a knife created to be used … Santoku knives are between 5-8” long and chef knives are usually 8-10”. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. It can chop, dice, slice, and mince. The longest Santoku you are going to get is 7 inches. Q: What is size santoku knife best? Those with large hands may find gripping the knife a bit difficult. Let’s dive in! One size is similar to the chef’s knife while the mini-size is more similar in length to a utility knife. Santoku knives steal the show when it comes to slicing, dicing, and chopping. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. 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. The Best Uses for a Santoku Knife. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. No Problem, Here's a Substitute. Bear in mind that you should always keep the knife as sharp and cared for as possible. Their straighter cutting edge and consistently tall blade profile give them exceptional chopping power. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. Others believe the phrase refers to its ability to chop, slice, and dice. It’s a bit odd that this knife should become some elite and trendy professional tool. 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 Santoku has a blade length of 5-8” and is roughly the size of your hand. That is because it reduces their cutting ability. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Sure, you can try this with a Santoku, but you’ll have to do much of the work. You should head down to a premium knife store and handle a couple of the knives. The 5″ (12.5 cm) mini-santoku can be used for small to medium cutting jobs in the kitchen. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. The reason was to make it a more suitable tool for the home kitchen.Translated, it means “knife of three virtues”, which refers to its suitability for slicing, mincing and dicing. The ideal blade size for a santoku knife, however, is 5.5 inches or 14cm. You’ll have a clear and concise answer to the “What is a Santoku knife” question – you might even end up getting one for yourself. Is used when you need to make exceedingly thin slices choice for Santoku knives which measure exactly five.... “ three virtues ” that will take care of most jobs in the kitchen than the steel used many... Slightly weightier on the edge of the knife a bit more pronounced and “ pointy ” glide. 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