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. Santoku definition is - a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. Size: Eight inches (most used by home cooks) or 10 inches (popular with pros) are the most common lengths, but it can range from six to 14 inches. These three virtues represent the major uses of santoku.The santoku knives are the master of chopping, dicing and slicing. You will also receive free newsletters … How to Use the Shun Hiro Santoku Knife - Chris Cosentino by Williams-Sonoma 4:23, Cutlery and Allied Trades Research Association, https://en.wikipedia.org/w/index.php?title=Santoku&oldid=981863420, Articles lacking in-text citations from November 2019, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 4 October 2020, at 21:17. Mercer Culinary Millennia Santoku Knife. $184.95$184.95 $231.00. The SK-65 Superior Santoku Knife from Mac Knife is sharp … 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. How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. The Santoku is great for slicing vegetables, fruit, or chicken. This article contains one or more Amazon affiliate links. This santoku … Your email address is required to identify you for free access to content on the site. German knives use slightly "softer" steel, but have more material behind their cutting edge. 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. 4.7 out of 5 stars 1,686. 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 may be used in a rocking motion; however, very little cutting edge makes contact with the surface due to the extreme radius of the tip and very little "tip travel" occurs due to the short cantilever span from contact landing to tip. It can be used as a general chopping knife. Well, no, you can’t do anything with a 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. 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. I’m afraid this is hype. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). Rather it is a more versatile chef's knife in the Oriental tradition. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. The Santoku’s blade is … For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. In the other side, the knife of santoku is its younger relative quite similar – and always misunderstood. The term refers to the similarity of the pattern formed by the blade's damascened and multi-layer steel alloys to the traditional Japanese art of suminagashi marbled paper. 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. Regardless, you may still be limited by it. 5% coupon applied at checkout. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. The Santoku is great for slicing vegetables, fruit, or chicken. Standard Santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) home cook's knife. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Rachael Ray, in particular, comes to mind. Please contact for permissions. The blade, traditionally, has no curve. Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. The most all-purpose knife. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Got you covered. The ATS-314 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. Chris shows us how to make dicing a pleasure! Got you covered. Knives possessing these laminated blades are generally more expensive and of higher quality. 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. Blackened Fish Tacos with Creamy Coleslaw. 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. 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. The Santoku knife came later, around the turn of the 20th century. See More Reviews. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. It’s especially popular with female chefs, and Giada de Laurentiis uses one religiously. An example of this limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery. The Santoku design is shorter, lighter, thinner, and more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional Western chef's knife. Providing a more linear cutting edge, the Santoku has limited "rocking" travel (in comparison to a German/Western-style chef's knife).