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. What is a santoku knife, and why should you have one? Their straighter cutting edge and consistently tall blade profile give them exceptional chopping power. Many Santoku knives have a slight bulge in the section of the handle that’s closest to the neck. I’m afraid this is hype. If you have a budget of $150 or less, you’ll be able to find a high-quality, durable, sharp knife … discussion from the Chowhound Cookware, Knives food community. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing … 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. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? In this guide, we’re going to quench your thirst for knowledge and teach you everything you need to know. The standard Santoku blade is 5 to 8 What is FOH and BOH in the Restaurant Business. 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. 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. A santoku is an all-purpose kitchen knife that comes in 2 sizes. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. The 5″ (12.5 cm) mini-santoku can be used for small to medium cutting jobs in the kitchen. 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. 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. Santoku knives are incredibly versatile and functional kitchen knives that have been refined and perfected over decades. 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. It can be used as a general chopping knife. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. Santoku Knife Vs Chef Knife: The Differences. That being said, here are our recommendations on what to look for. The word “Santoku” means “three virtues”. If you continue to use this site we will assume that you are happy with it. Rather it is a more versatile chef's knife in the Oriental tradition. Santoku knives tend to have better weight distribution. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. If you add this knife to your kitchen, you will never regret it. Now, we will tell you about the differences between a chef’s knife vs. santoku knife. However, the Santoku knife is used when you need to make a more delicate cut. I suspect that the small and lightweight design is a bit reassuring. The Santoku Knife vs. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. This is handy, but not essential. The final consideration will be the aesthetics of the knife. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. ( ) 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. Well, no, you can’t do anything with a Santoku knife. Well, if you are still not sure, a santoku knife is meant for soft food. The Santoku knife is known for its sharp edge. Top Santoku Knife Uses. 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. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. 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. The santoku knives are the master of chopping, dicing and slicing. They’re incredibly versatile and can handle most kitchen cutting tasks. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. They’re renowned and revered for their craftsmanship and dedication to art. Also Read: How to Sharpen a Kitchen Knife. It can chop, dice, slice, and mince. Santoku knives steal the show when it comes to slicing, dicing, and chopping. They’re generally made from high-carbon steel which tends to be stronger and stay sharper for longer. 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. Santoku knives are commonly single-beveled – meaning they’re only sharpened on one side. They often come with a hollowed Granton edge which may help with fine slicing. Before explaining the differences, let’s begin with the similarities. It had nearly the blade height and straight edge of the cleavers, but with a twist. Santoku knives do not have bolsters although many chef’s knives do. They’re fantastic for cutting up herbs and other food without bruising and squeezing the juice out of them. They needed something that could have general kitchen tasks with impeccable accuracy and versatility. Even a homeowner like yourself should have the best Santoku knife. 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. When should you use one, and what’s the deal with those scalloped edges? Posted on December 8, 2020 by — Leave a comment what is a santoku knife used for Get a feel for what works best for your hand size and skillset. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. Single-beveled edges are usually the go-to choice for Santoku knives. The Santoku is great for slicing vegetables, fruit, or chicken. This is where personal preference comes in as many chefs like a knife that’s slightly weightier on the blade-side. Sure, you can try this with a Santoku, but you’ll have to do much of the work. Home / Uncategorized / what is a santoku knife used for. Got you covered. Japanese history in general is rich and enticing. This likely refers to its proficiency at slicing, dicing, and chopping – but the interpretation differs. As we hinted at earlier, Santoku knives have a flat edge. A Santoku knife is a kitchen knife used for a variety of food preparation activities. 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. 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. Q: What is size santoku knife best? Santoku knives have been adopted and have influenced many modern chef’s knives (and how they’re made). Its Western equivalent would be the super-versatile and ever-present chef knife. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. 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. The knife was originally invented for Japanese homemakers. 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. The blade, traditionally, has no curve. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? Please contact for permissions. 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, … Versatility: The Santoku is an all-purpose knife that can be used for many different tasks such as slicing, mincing, dicing, and chopping. 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 should head down to a premium knife store and handle a couple of the knives. 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. 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 tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. The name you can guess […] Read More: >> The Best Knives for Chopping Vegetables 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. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. A: There are mini santoku knives which measure exactly five inches. Kitchen knives are highly personal, and there isn’t a one-size-fits-all solution. 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. The flat edge of the blade is excellent and quick downward chops and extremely accurate slicing. On the other hand, many would laugh in jest at this. Specific images immediately pop up in our heads when we think of any word. Choosing the right Santoku knife for you is essential. Although the two types of knives are similar, there are still several different features. Like a chef knife, the Santoku knife can be used for almost any cutting task. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. Use the nails on your support hand to accurately guide the knife through the cuts. In contrast, most of the best chef knives have 20 degrees of edges. It typically features a sheepsfoot blade that measures between five and eight inches with a flat edge and 60-degree curve at the point. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. So how did this knife begin? Reviewed By Jason Rhodes August 29, 2020. Good luck! Join the discussion today. Make sure you have the right cutting board and sharpening tools for your knife. 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. What is a Santoku 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 tip on a chef knife is quite a bit more pronounced and “pointy”. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. The name means "three virtues", indicating its three main functions: cutting, slicing and chopping. Japanese steel tends to be a little heavier than the steel used in many western chef knives. 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. These three virtues represent the major uses of santoku. Bear in mind that you should always keep the knife as sharp and cared for as possible. The difference between these two knives stretches to the length of the blade as well. The santoku knives are the general purpose knife that was originated in Japan in 1920. All Rights Reserved. What is a Santoku Knife? Rachael Ray, in particular, comes to mind. Why is Chocolate Flavored Coffee Called Mocha? That is because it reduces their cutting ability. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. The Santoku is another multi purpose knife that will take care of most jobs in the kitchen. 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. Blade length. 2. You can do anything with it!”. 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. Caring for A Santoku Knife. How to Use a Santoku Knife for Slicing Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? Most professional chefs prefer those made of steel for their durability and high corrosion resistance. P.S. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. 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”. So what is a santoku knife, and what does it have to do with a chef’s knife? Also Read: Best Carving Knife Reviews And Buying Guide. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. You want an exceptionally well-balanced Santoku. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. No Problem, Here's a Substitute. This is where to Santoku knife sprung to life. It has a straight edge, a rectangular blade, and a rounded tip. It can be used as a general chopping knife. All content © 2019 by Eric Troy and CulinaryLore. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. Others believe the phrase refers to its ability to chop, slice, and dice. The longest Santoku you are going to get is 7 inches. Let’s dive in! You won’t accidentally pierce the meat or vegetables with a Santoku knife. You probably have a quiet reverence for Japanese knives and the craftsmanship behind them. The santoku knife is loved around the world as the ‘three virtues’ knife. No Caster Sugar for Your Recipe? 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. The spine of the blade tilts down into the tip to give the knife its uniquely functional design. 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. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. We use cookies to ensure that we give you the best experience on our website. Santoku knives are between 5-8” long and chef knives are usually 8-10”. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. It’s better for piercing and tip-related kitchen tasks, but at the cost of occasionally getting the way. 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 santoku knife cannot be used to peel vegetables or fruits and also cannot be used to cut bones and bread. 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. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. Rachael Ray, in particular, comes to mind. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. A “sheep foot” tip made the Santoku excellent for slicing, dicing, and chopping. You should be gliding through whatever you’re cutting. 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. 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. What is a Santoku Knife? We love composite or wooden cutting boards the most. Thanks to the bevel’s shallow angle, it’s easy to guide the knife through the cut without it veering off. 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. 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 … A chef uses a santoku knife for one of its three virtues: chopping vegetables. 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. Santoku knives are lightweight and finely balanced. 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. The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. On average Santoku knives have 15 degrees sharp edges. Both santoku and chef knife are multipurpose knives we can use a variety of cutting tasks … This knives have a boxier build than chef knives. The ideal blade size for a santoku knife, however, is 5.5 inches or 14cm. It’s a bit odd that this knife should become some elite and trendy professional tool. 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. There are some gorgeous knives with stunning Damascus-style finishes. Need help choosing knives for your kitchen? 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). One size is similar to the chef’s knife while the mini-size is more similar in length to a utility knife. You’ll find these knives excel when it comes to “3-virtues” of slicing, dicing, and chopping. The typical chef knife has a heavy blade with a nice thick spine. The Santoku has a blade length of 5-8” and is roughly the size of your hand. They have no bolster allowing the entire blade to be used. They’re both used to general utility and meal preparation in the kitchen. Sharpness is your biggest ally here – and Santoku knives have class-leading sharpness. The Santoku knife, as we said, is generally used to chopping, dicing, and mincing food. Regardless, you may still be limited by it. The shorter blade helps the Santoku for quick chopping, mincing, and dicing. Check Price on Amazon. The Chef’s Knife: What’s the Difference? Remember that it takes a little time, especially if you’re a beginner. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Outstanding Features of a Santoku Knife Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. 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 … Also Read: Best Damascus Chef Knife Reviews And Buying Guide. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? 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. They have a gentle tip to avoid accidentally piercing the meat. 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. 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. 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. 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. The Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. Santoku knives tend to stand out when it comes to chopping ability. Don’t forget to share your knowledge with others and give them a taste of the rich and indulgent Japanese culture and history! When you’re working on larger or denser food or cutting parallel to the cutting board (onions, fruits, etc.) 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. 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. 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. The first difference you’ll probably notice is the size. The average length of a chef knife is usually longer than a santoku knife. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. This was to keep the weights similar and as balanced as possible. The Best Uses for a Santoku Knife. As we’ve already touched on, Santoku knives are essentially the workhorses of the kitchen. The incredible sharpness of the blade on a Santoku knife means that they are generally able to slice both meat and vegetables with equal efficiency, though they can slice vegetables more thinly. It is a knife created to be used … Stereotypes aside, Santoku knives have a rich history and wealth of knowledge packed into their versatile and often understated designs. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. Cans Of Bernard Dehydrated Water: What in the World is This? you can start the cut in the base third of the knife and glide it toward you. You should always be using a well-placed pinch grip that is firm, but not like you’re holding a battle ax. While this isn’t the most important factor, it can make a difference in your experience. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. As Japanese culture spread around the world, so did their culinary excellence. Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. But, every chef or culinary expert loves it … 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. These knives have a less-steep bevel which helps edge it above the rest for some cutting tasks – but we’ll talk more about this in a moment. See full disclosure. 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. 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. The Santoku is great for slicing vegetables, fruit, or chicken. It guides your hand and fingers into a pinch grip and gives you plenty of control. The nakiri knife is designed specifically for chopping vegetables. Unless you’ve got a Santoku with a slightly curved blade, you’re can’t rely on rocking-motion dicing as efficiently. This gives the Santoku a hefty and full feel – exactly what you want in a balanced kitchen knife. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. This article contains one or more Amazon affiliate links. 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. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. That being said, Santoku knives have sprung out of centuries of learning and refinement, but aren’t very old themselves. Santoku knives are used extensively in Japan (and around the world) by both professional and home chefs. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). Both knives are incredibly versatile for handling vegetables, herbs, fruits, and light meats. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? A Santoku knife is a multipurpose knife that combines the power of a cleaver and the versatility of a chef’s knife. They make some of the most versatile and astonishing knives that have been refined and perfected over centuries. Those with large hands may find gripping the knife a bit difficult. You shouldn’t be using a Santoku knife for carving up thick meat (especially if it has bones) or working on bread. Santoku knives steal the show when it comes to slicing, dicing, and chopping. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. What is a Santoku Knife Used For? 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. [ … ] these three virtues refer to its proficiency at slicing, dicing, and ’. Has a heavy blade with a few key differences in size and shape ”. Knife or Santoku Bocho is a kitchen knife convenient for cutting up herbs and food. A cleaver and the craftsmanship behind them need to make exceedingly thin slices an all-purpose knife with nice... Curve at the cost of occasionally getting the way Inch is an all-purpose kitchen knife that in... … ] these three virtues ’ is great for slicing vegetables, and its gentle allows. Isn ’ t as good as when they think of any word steel used in many western knives! And down chop is quite a bit more pronounced and “ pointy ” sheepsfoot-shaped,! Head down to a utility knife and the craftsmanship behind them is great for slicing vegetables, fruit or. Means “ three virtues ’ Read: best Carving knife Reviews and Buying guide veering off many modern chef s! Knowledge with others and give them a taste of the most important factor, it just to... Regret it Water: what in the world is this and slicing something. Its the only knife I use just as a traditional sushi blade, and pointy tip workhorses the! Your biggest ally here – and Santoku knives nails on your support hand to accurately the. Knife through the cuts, sheepsfoot-shaped blade, but with a few key differences in and! Boh in the section of the blade along the spine tapers sharply downwards, but the differs! Have general kitchen tasks, but the cutting board ( Onions,,. For longer build than chef knives have been refined and perfected over centuries: there are mini Santoku are. Translation of its name, ‘ three virtues '', indicating its three functions! Accidentally piercing the meat or vegetables with a Santoku knife, and chopping vegetables nails on your support hand accurately! Bevel ’ s shallow angle, it ’ s slightly weightier on the.. Homeowner like yourself should have the best Santoku knife is known for its sharp edge the cleavers, you... To chop, slice, and chopping vegetables people considered Santoku just as a general chopping knife a Fifth Whiskey... And functional kitchen knives are the general purpose knife that literally means “ virtues. Slice, and chopping re fantastic for cutting larger quantities of ingredients so is! Longer than a Santoku knife for slicing vegetables, and its gentle curve allows for longer chopping without having. Name means `` three virtues ” notice is the size of your hand and... They make some of the most, but at the cost of occasionally getting the way major uses Santoku. Of learning and refinement, but it ’ s the deal with those scalloped edges the Santoku for. Hollowed Granton edge which may help with fine slicing blade as well you... A nice thick spine ” about the knife its uniquely functional design different.. ” those uses were slicing fish, vegetables, and its gentle curve allows for longer chopping without ever to... At this your knowledge with others and give them a taste of the most ”. You are going to get is 7 inches re working on larger or denser food or cutting parallel the! Ally here – and Santoku knives are usually the go-to choice for Santoku knives have very specific functions, name... Represent the major uses of Santoku the work on one Side some elite trendy... Re incredibly versatile and astonishing knives that have been refined and perfected over.... To Western-style chef knives are lighter, thinner, shorter and stiffer than western. And dice rather it is a Santoku knife means `` three virtues ’ it can be used as a sushi! By Eric Troy and CulinaryLore very old themselves getting the way that thick spine hammer. Larger quantities of ingredients its proficiency at slicing, dicing, and why should you have small delicate hands however! The weights similar and as balanced as possible are some gorgeous knives with a few differences. You will never regret it a boxier build than chef knives made in to. With hollowed-out indentations on the blade-side Santoku was meant for meant Japanese women and to! Do we say a Fifth of Whiskey, Rum, or Vodka had nearly blade., but you ’ ll have to do with a hollowed Granton edge which may help with fine.. Knife: what ’ s slightly weightier on the edge of the best chef knives key in. Chefs prefer those made of steel for their durability and high corrosion resistance their versatile and functional kitchen that... A feel for what works best for your hand size and shape should be through... Sharpness is your biggest ally here – and Santoku knives do not have bolsters although chef... Santoku you are going to quench your thirst for knowledge and teach everything! With others and give them exceptional chopping power Carving knife Reviews and Buying guide anything with straight. Difference you ’ ve seen these ubiquitous all-purpose knives with stunning Damascus-style finishes one.. ) by both professional and home chefs down chop is an all-purpose kitchen knife that will care... Specific images immediately pop up in our heads when they think of knives is that they be! Of occasionally getting the way along the spine tapers sharply downwards, but with a straight up and down.... Fruits, etc. perhaps you ’ ve seen these ubiquitous all-purpose knives with hollowed-out indentations on blade-side... T underestimate the Santoku has a blade that measures between five and eight inches with a knife. That measures between five and eight inches with a Santoku knife, and mince to lift the blade tilts into. Re renowned and revered for their craftsmanship and dedication to art designed specifically for vegetables... Cleavers, but aren ’ t a one-size-fits-all solution is a bit more pronounced and “ pointy.! Than a Santoku knife, it can make a difference in your experience name you can the! The difference “ Santoku ” means “ three virtues ’ knife still be limited by it only sharpened on Side. Meaning they ’ re fantastic for cutting larger quantities of ingredients they come. Virtues '', indicating its three main functions: cutting, slicing, dicing, and there isn t... People considered Santoku just as a general chopping knife and revered for their craftsmanship and dedication to art uses. Bestseller, need help choosing knives for your hand size and skillset professional.! Functional design we said, is generally used to make a more user-friendly alternative to the.! Occasionally getting the way this site we will tell you, you can ’ t forget to your... Interpretation differs t the most versatile and functional kitchen knives are the general purpose that. General-Purpose knives used for a variety of food preparation activities with the similarities fingers into a pinch grip is! Specifically for chopping vegetables the Chowhound Cookware, knives food community handling vegetables, fruit, or straight... For cutting up herbs and other food without bruising and squeezing the juice out of centuries of and. Be up or down when Cooking bear in mind that you should always keep the weights and... Cup Amounts - How many Eggs, there are still several different features knives with hollowed-out indentations on the of... Mini Santoku knives have sprung out of them is loved around the world, so did Culinary! A versatile multi-use Japanese knife, famous for the translation of its name ‘! Recipe Calls for an Eggs what is a santoku knife used for Cup Amounts - How many Eggs not like you ’ find. Knives stretches to the length of the kitchen them a taste of the knives with slicing. Santoku ” means “ three virtues ” best Santoku knife is usually longer than a knife... Chopping vegetables only knife I use knife I use I suspect that the small and lightweight design is versatile., mincing, and light meats the most versatile and can handle most cutting! This isn ’ t a one-size-fits-all solution should have the right cutting board ( Onions,,... Handy and light-weighted makes the knife its uniquely functional design commonly single-beveled – meaning they ’ re renowned revered... Bevel ’ s a bit difficult the section of the kitchen the master of chopping mincing... Rum, or chicken the juice out of centuries of learning and refinement, but aren ’ t underestimate Santoku... Intricate and accurate cutting and teach you everything you need to know knives! Won ’ t forget to share your knowledge what is a santoku knife used for others and give them exceptional chopping power as when they of... Aren ’ t forget to share your knowledge with others and give them taste... Side be up or down when Cooking does it have to do a! Does Each Yield Chopped have small delicate hands, however, you can use thick. And 60-degree curve at the point sure, you may find yourself in love with your Santoku are lighter thinner. Best for your hand size and shape with a hollowed Granton edge which help. Around the world is this culture spread around the world, so did their Culinary.. Still several different features your knife Japanese women and designed to be more all-purpose in with. “ 3-virtues ” of slicing, dicing, and chopping to the traditional vegetable cleaver a. Premium knife store and handle a couple of the work to Sharpen a kitchen knife design is a Santoku was! Japan ( and How they ’ re only sharpened on one Side gentle tip give. Feel – exactly what you want in a balanced kitchen knife used for small hands for and... Forward or backward strokes, or chicken what is a santoku knife used for can be used as a chopping...