It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. Please contact for permissions. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. 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. 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. 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. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. 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. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. A: Santoku is a Japanese word meaning 'three uses.' It’s quite 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. 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. You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. With every cut the blade will lose contact with the cutting board. Santoku knives are basically used for the same things that chef knives are made for. discussion from the Chowhound Cookware, Knives food community. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. 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. discussion from the Chowhound Cookware, Knives food community. This was to keep the weights similar and as balanced as possible. The final consideration will be the aesthetics of the knife. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. Other Uses – If you are thinking about the uses of Santoku Knife then do not worry as it can be used as a general purpose knife. Also Read: Best Damascus Chef Knife Reviews And Buying Guide. Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. Santoku knives are between 5-8” long and chef knives are usually 8-10”. Apart from that, the flat edge of Santoku Knife can help you in scooping off the food from the edge. Before explaining the differences, let’s begin with the similarities. Get a feel for what works best for your hand size and skillset. Santoku Knife FAQ Q: What is a santoku knife? Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. They’re generally made from high-carbon steel which tends to be stronger and stay sharper 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. The santoku knife cannot be used to peel vegetables or fruits and also cannot be used to cut bones and bread. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? As Japanese culture spread around the world, so did their culinary excellence. 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. 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. Well, if you are still not sure, a santoku knife is meant for soft food. Others believe the phrase refers to its ability to chop, slice, and dice. Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. I’m afraid this is hype. Q: What is size santoku knife best? 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. They’re renowned and revered for their craftsmanship and dedication to art. 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. 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. You should head down to a premium knife store and handle a couple of the knives. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. 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. 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. 2. It guides your hand and fingers into a pinch grip and gives you plenty of control. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. Also, the need to clean the blades is not very necessary. Because it takes very little time to work through it. Santoku knives are probably the lesser-known of the two. 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. 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. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. They’re fantastic for cutting up herbs and other food without bruising and squeezing the juice out of them. Top Santoku Knife Uses. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. 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. Its Western equivalent would be the super-versatile and ever-present chef knife. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. 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. WHEN TO USE A SANTOKU. Good luck! How Hot is Frank's Red Hot Brand Hot Sauce on the Scoville Scale. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. This knife is thus the most commonly used in both home and company kitchens. Santoku knives are lightweight and finely balanced. 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. 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. 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. This is handy, but not essential. The tip on a chef knife is quite a bit more pronounced and “pointy”. “Santoku means ‘three uses:’ mince, slice and dice.” Simplemost Media. Use the nails on your support hand to accurately guide the knife through the cuts. The Santoku Knife vs. Additionally, as the name suggests, Santoku knife can also be used to dice vegetables, mince meat, and chop herbs and slicing cheese. Rather it is a more versatile chef's knife in the Oriental tradition. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. 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. It has a straight edge, a … True to its name, the Santoku knife is best for chopping, dicing and mincing food such as meat, fish and vegetables. If you continue to use this site we will assume that you are happy with it. Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? I suspect that the small and lightweight design is a bit reassuring. Useful for almost any job the Santoku knife is the one most commonly used by Japanese cooks. Even a homeowner like yourself should have the best Santoku knife. The knife was originally invented for Japanese homemakers. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. The Santoku has a blade length of 5-8” and is roughly the size of your hand. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. What is a santoku knife, and why should you have one? Reviewed By Jason Rhodes August 29, 2020. If you add this knife to your kitchen, you will never regret it. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? The typical chef knife has a heavy blade with a nice thick spine. That is because it reduces their cutting ability. Use a non-scratch sponge to remove any stuck food. Rather it is a more versatile chef's knife in the Oriental tradition. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. See full disclosure. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Santoku knives are going to be thinner and lighter in weight. Or better, it is not specially made for sushi. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. 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. They have a gentle tip to avoid accidentally piercing the meat. 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 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.