Let’s dive in! The knife of Santoku is also well known for three items. All content © 2019 by Eric Troy and CulinaryLore. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Join the discussion today. discussion from the Chowhound Cookware, Knives food community. These three virtues represent the major uses of santoku. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Santoku knife uses: Shape of Santoku. The longest Santoku you are going to get is 7 inches. Now, let’s take a look at the Santoku knives. 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. Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. Get a feel for what works best for your hand size and skillset. Because of the flat blade the santoku won’t rock on the cutting edge like the blade of a chef’s knife. They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. 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. A: There are mini santoku knives which measure exactly five inches. Because of the flat blade the santoku won’t rock on the cutting edge like the blade of a chef’s knife. In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. The word “Santoku” means “three virtues”. discussion from the Chowhound Cookware, Knives food community. 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… How to Use a Santoku Knife for Slicing They’re renowned and revered for their craftsmanship and dedication to art. A chef uses a santoku knife for one of its three virtues: chopping vegetables. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. This article contains one or more Amazon affiliate links. Bear in mind that you should always keep the knife as sharp and cared for as possible. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … Like a chef knife, the Santoku knife can be used for almost any cutting task. As Japanese culture spread around the world, so did their culinary excellence. What is a Santoku Knife? Another difference is that the edge is more curved than the Nakiri on the tip side. When you’re working on slicing and dicing vegetables, start your cut in the front third of the blade (tip side) and glide forward through the length of the blade. 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. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. But, every chef or culinary expert loves it for its functionality and ease of use. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. This is handy, but not essential. All Rights Reserved. It guides your hand and fingers into a pinch grip and gives you plenty of control. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. That knife would improve upon the traditional Japanese kitchen knife design by combining it with western chef knife style to create a knife that is still recognised worldwide. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. 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. Also Read: How to Sharpen a Kitchen Knife. Skip to Content. The Santoku Knife vs. 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. A Santoku knives’ convenience is seen as it is used in the kitchen. With every cut the blade will lose contact with the cutting board. 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. Others believe the phrase refers to its ability to chop, slice, and dice. The first difference you’ll probably notice is the size. A Santoku knife may be crafted from herbs, berries, fish, or perfect beef. If you continue to use this site we will assume that you are happy with it. I suspect that the small and lightweight design is a bit reassuring. The sharp, thin blade combined with the Santoku’s straight cutting edge makes it the ideal tool for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut. 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. You’ll want to hand wash it after every use with warm or cool water and dish soap. Single-beveled edges are usually the go-to choice for Santoku knives. Granton Edge Competition . 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. Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is widely available on many types of knifes, including chefs knives, carving knives, and paring knives. https://recipesdaily.net/what-is-a-utility-knife-used-for-in-the-kitchen 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. Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. Let us begin by disclaiming a common belief: the santoku, a legendary type of Japanese knife, is not a "sushi knife". 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. How Long Do They Last? 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 an essential part of any chef or foodie’s kitchen. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. Rather it is a more versatile chef's knife in the Oriental tradition. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. Good luck! Even a homeowner like yourself should have the best Santoku knife. The use of a Santoku knives use is much more than a chef knife use. 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. You want an exceptionally well-balanced Santoku. That is because it reduces their cutting ability. Sure, you can try this with a Santoku, but you’ll have to do much of the work. It can be used as a general chopping knife. WHEN TO USE A SANTOKU. Use a non-scratch sponge to remove any stuck food. Get Your Holiday Shopping Done Early. Santoku knives are going to be thinner and lighter in weight. The nakiri knife is designed specifically for chopping vegetables. Join the discussion today. The tip on a chef knife is quite a bit more pronounced and “pointy”. 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. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. Knife uses Santoku; There is a thought in the kitchen to use a santoku knife. Also Read: Best Carving Knife Reviews And Buying Guide. 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. Regardless, you may still be limited by it. Overall, it’s a fantastic and versatile knife for handling a huge variety of ingredients and is exceptional for meal prep and light kitchen utility. Cut, dice, and mince. A: Santoku is a Japanese word meaning 'three uses.' Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Santoku knives are lighter, so this can lead to less hand strain and quicker cutting. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? You should head down to a premium knife store and handle a couple of the knives. 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. With every cut the blade will lose contact with the cutting board. You can use Santoku Knife to slice cheese, vegetables, nuts and fruits. SEE DETAILS • Go to First Slide; Previous Slide; Pause; Play; Next Slide; Go to Last Slide; UNLIMITED FLAT RATE DELIVERY-Furnish every room for one low rate, starting at $149. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. 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. 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. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. These are the best santoku knife options. That is because it reduces their cutting ability. What is a santoku knife, and why should you have one? What Is the Difference Between Bay Leaves and Laurel Leaves? Santoku knives steal the show when it comes to slicing, dicing, and chopping. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. 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. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. I’m sure you’re aware of other knives in the kitchen that have one job, the fillet knife or butter knife, for example. So how do you choose a great Santoku knife? Check Price on Amazon. 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. Useful for almost any job the Santoku knife is the one most commonly used by Japanese cooks. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. Well, no, you can’t do anything with a Santoku knife. 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. If you add this knife to your kitchen, you will never regret it. Remember that it takes a little time, especially if you’re a beginner. On the other hand, chef knives have a slightly curved edge that lends more to cutting by rocking back and forth on the cutting board. Apart from that, the flat edge of Santoku Knife can help you in scooping off the food from the edge. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. You can imagine it is easier to cut into fish and meats. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. The ideal blade size for a santoku knife, however, is 5.5 inches or 14cm. This was to keep the weights similar and as balanced as possible. 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. As we hinted at earlier, Santoku knives have a flat edge. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. Three virtues are inferred. 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”. Santoku knives are basically used for the same things that chef knives are made for. Because it takes very little time to work through it. No Problem, Here's a Substitute. The knife was originally invented for Japanese homemakers. Japanese history in general is rich and enticing. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. Versatility: The Santoku is an all-purpose knife that can be used for many different tasks such as slicing, mincing, dicing, and chopping. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. The santoku knives are the general purpose knife that was originated in Japan in 1920. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. 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. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. You should be gliding through whatever you’re cutting. The santoku knives are the master of chopping, dicing and slicing. Santoku knives are probably the lesser-known of the two. Overall, Santoku knives are very user-friendly and an asset to any kitchen. Top Santoku Knife Uses. 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. However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. It can chop, dice, slice, and mince. The Chef’s Knife: What’s the Difference? you can start the cut in the base third of the knife and glide it toward you. Join the discussion today. Need help choosing knives for your kitchen? Santoku knives do not have bolsters although many chef’s knives do. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. You hold a santoku at the handle and cut with a movement from back-up to down-front. 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. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. 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. Using Santoku Knife is similar to using any kitchen knife except for the fact that you need to be a little more careful because of the sharp edge of the Santoku Knife. 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. NEVER place your Santoku knife in the dishwasher, even if the manufacturer says it’s okay. Find Wusthof Santoku knives at Williams Sonoma. Santoku knives are between 5-8” long and chef knives are usually 8-10”. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Our experienced editors have also written an in-depth article about the general considerations to use a kitchen knife properly . But, due to their different makeups, some tasks are better suited for one over the other. What is FOH and BOH in the Restaurant Business? “Santoku means ‘three uses:’ mince, slice and dice.” Simplemost Media. Vegetables, fruit, fish or boneless meat can be prepared successfully with a santoku knife because its wide blade makes even cutting more consistent and easier. 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. Also, the need to clean the blades is not very necessary. You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. They’re fantastic for cutting up herbs and other food without bruising and squeezing the juice out of them. 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 Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. Reviewed By Jason Rhodes August 29, 2020. If you add this knife to your kitchen, you will never regret it. If you have small delicate hands, however, you may find yourself in love with your Santoku. The blades are thinner than most chef’s knives, which allows for more refined slicing. 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. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. LEARN MORE. 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. Rachael Ray, in particular, comes to mind. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. When to Use a Santoku vs. a Chef’s Knife. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Santoku knives are lightweight and finely balanced. The Santoku is great for slicing vegetables, fruit, or chicken. Any cutting job involving slicing can be easily carried out efficiently using this knife. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. That being said, Santoku knives have sprung out of centuries of learning and refinement, but aren’t very old themselves. The best Santoku knife is an item that will be used for a very long time if you store and use it properly. The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. Uses: Santoku and chef’s knives are both well-rounded, all-purpose knives. They have a gentle tip to avoid accidentally piercing the meat. The knife will also be more balanced and contain no bolster like many chef fillet knives have. Even a homeowner like yourself should have the best Santoku knife. How to Use a Santoku Knife for Slicing. 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. 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. Make sure you have the right cutting board and sharpening tools for your knife. Read page 2 of the Santoku knife- What do you use for that you wouldn't use a chef knife? Join the discussion today. 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. As you can see below, the tip is very sharp. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. 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. Vegetables, fruit, fish or boneless meat can be prepared successfully with a santoku knife because its wide blade makes even cutting more consistent and easier. 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. Well, if you are still not sure, a santoku knife is meant for soft food. 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. 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. 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 incredibly versatile and functional kitchen knives that have been refined and perfected over decades. Buy Online, Pick Up at Stores or Curbside. With a santoku knife a cutting technique is used that diverts from a chef’s knife. The final consideration will be the aesthetics of the knife. It’s a bit odd that this knife should become some elite and trendy professional tool. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. 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. On the other hand, many would laugh in jest at this. This knives have a boxier build than chef knives. 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. And, despite its smaller profile compared to a chef’s knife, it’s still a kitchen workhorse capable of doing everything from cutting up a whole chicken to finely mincing garlic. That brings us to the final factor: price. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? 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. 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. The Santoku has a blade length of 5-8” and is roughly the size of your hand. When should you use one, and what’s the deal with those scalloped edges? But, every chef or culinary expert loves it for its functionality and ease of use. When you’re working on larger or denser food or cutting parallel to the cutting board (onions, fruits, etc.) Before explaining the differences, let’s begin with the similarities. This is a very good general all-purpose knife to use for many jobs. 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. It can be used as a general chopping knife. They have no bolster allowing the entire blade to be used. Hopefully, with the sharing of knife-picking experience and how to preserve knives, you will better understand this particular "colleague"! We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. That being said, here are our recommendations on what to look for. You can also use Santoku Knife to cut the meat or to mince the meat and herbs. When you ask yourself, “what is a santoku knife,” there are certain things you would like to be answered. 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. Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). Remember that the straight and flat edge (along with the lowered tip) is common on Santoku knives, so don’t feel pressured to go for any hybrids that mix western and traditional crafting practices. Due to its dimples, the food may not stick to the blade. The Santoku is a knife used primarily for veggies but it is a multipurpose knife in the kitchen. A mini version of this knife achieves the best results with smaller and medium size vegetables and fruit like a kiwi. There are some gorgeous knives with stunning Damascus-style finishes. One thing that the Santoku are very good at is very thin slicing of vegetables, for two reasons: first, as you point out, you do not use a rocking motion, but rather chop down in one motion, which with practice can be quicker and more efficient. It had nearly the blade height and straight edge of the cleavers, but with a twist. Santoku knives are going to be thinner and lighter in weight. They often come with a hollowed Granton edge which may help with fine slicing. 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. We use cookies to ensure that we give you the best experience on our website. Santoku knives steal the show when it comes to slicing, dicing, and chopping. The santoku knife cannot be used to peel vegetables or fruits and also cannot be used to cut bones and bread. While this isn’t the most important factor, it can make a difference in your experience. These are the best santoku knife options. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? Rather it is a more versatile chef's knife in the Oriental tradition. See full disclosure. Santoku knives are basically used for the same things that chef knives are made for. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? The Truth About Raspberry or Strawberry Flavor from Beaver Glands. 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. They’re incredibly versatile and can handle most kitchen cutting tasks. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. Santoku Knives in Comparison With Chef's Knives Its Western equivalent would be the super-versatile and ever-present chef knife. You won’t accidentally pierce the meat or vegetables with a Santoku knife. Is it OK to Eat Expired Canned Foods? Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! We talked to chefs around the U.S. to find out what they look for in a santoku knife—and their favorite uses for the versatile blade. Top Santoku Knife Uses. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. “Even its name tells you what it is meant to do,” says Chernoff.

what is a santoku knife used for

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what is a santoku knife used for 2020