Santoku knives are thinner and shorter than chef’s knives — typically 5 to 8 inches — with a rounded tip (also known as a “sheep’s foot”) instead of a sharp triangular point. Santoku means three uses in Japanese. 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. How to Use a Santoku Knife for Slicing. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. Once you learn the skills to use the Santoku knife, you can use them with many other knives, too. The Santoku knife is an old Asian knife, primarily Japanese. The santoku knives are the master of chopping, dicing and slicing. Vegetable cleavers are wider so that it can easily slice through bulkier vegetables like cabbages and tough root crops like carrots and radishes. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. 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. The knife will also be more balanced and contain no bolster like many chef fillet knives have. Tojiro DP Santoku 6.7″ The Basic Knife. The santoku knife is designed to provide a comfortable, well-balanced grip. The wide, flat blade of the Santoku knife, on the other hand, is perfect for chopping, since it cuts mainly with single downward movements. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). 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. No Problem, Here's a Substitute. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. Santoku knives are an essential part of any chef or foodie’s kitchen. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? 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 … Both are general-purpose knives used for a variet Santoku knives are basically used for the same things that chef knives are made for. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. 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. Each to his own I guess. 1. 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. With its thin blade, it can easily slice through different types of food with clean precision. 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. 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. Top Santoku Knife Uses. 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. Regardless, you may still be limited by it. Why Do We Say a Fifth of Whiskey, Rum, or Vodka? The Santoku is like a chef’s knife… Nowadays, the hype for the Santoku knife grew across the world making it a popular knife of choice for home cooks, and second to the Chef’s knife for professionals. Before explaining the differences, let’s begin with the similarities. The bevel is one of the key factors that affect the sharpness of a knife. Manufacturers put more emphasis on finesse than the power of the knife. Those with large hands may find gripping the knife a bit difficult. 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. As a result, the vegetable doesn’t stick to the knife while slicing or dicing. Sticking to its promise in delivering all sorts of cutting and slicing needs, the Santoku is indeed an all-around knife for multi-purpose and versatile use. The blade, traditionally, has no curve. This is where Santoku and the Chef’s knife differ. On the other hand, the Chef’s knife is 8-10 or can even stretch up to 12 inches long. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. This knife is just a little bit shorter than most other santoku … It is less bulky allowing users more room for movement and easy agility especially when making quick slices. Santoku knife uses: Shape of Santoku. The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. 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 Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Got you covered, Victorinox Fibrox Chef's Knife Versus Swiss Classic. The Zelite Infinity Santoku Knife is also an excellent choice … Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. This article contains one or more Amazon affiliate links. Join the discussion today. We sometimes get a commission through purchases made through our links. Purpose . Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. When choosing the best Santoku knife for professional chefs, it is all about the blade. And one knife in particular that many cannot live without is the Santoku knife. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. Rather than blow a kind of a lot of money on a lower-quality imitation santoku-style knife… See full disclosure. As you can see below, the tip is very sharp. The longest Santoku you are going to get is 7 inches. The original name of these knives in Japanese can give us an answer to the question of what these knives are for. You can use it for cutting different products: meat, fish, poultry, vegetables. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large 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. 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. You can imagine it is easier to cut into fish and meats. 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. 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. So, the knife has a thin blade and a sharp cutting edge. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. 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. Similarity between the Nakiri and Santoku. 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”. 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. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. 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. A Santoku knives’ convenience is seen as it is used in the kitchen. Santoku knife uses: Conclusions. I used the rocking and crosscut motion, almost always. These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. Some simply cut their bread. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. The blades are thinner than most chef’s knives, which allows for more refined slicing. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. Granton edge knives help lower the friction. … To create a knife more appropriate for cutting fish and meat, the Japanese retained the height and the straight of the Nakiri but they added a sheep’s foot tip. The Santoku knife promotes a straight cut and lift motion, due to its even cutting edge, it doesn’t promote the rocking motion needed to dice or mince food into smaller pieces. 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. 【Fig.2】Santoku knife… Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. Nakiri – 菜切り包丁 (Nakiri bocho) mean a knife for cutting greens, other words, it is a knife for vegetables.Santoku – 三徳包丁 (Santoku bocho) mean a knife for three uses.. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. In … Specific images immediately pop up in our heads when we think of any word. Different fruits, vegetables, and nuts are chopped or diced. 2. I’m sure you’re aware of other knives in the kitchen that have one job, the fillet knife or butter knife, for example. (It was possible with the Santoku, as well) Repeatedly, I found the Santoku to be easier to use. The Santoku knife is a multi-purpose knife that allows you to perform all sorts of cutting and slicing but with a sheep’s foot tip, it can also spread butter without a hitch. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Others believe the phrase refers to its ability to chop, slice, and dice. Most western versions of a santoku knife aren’t as good as when they are originally from Japan. 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. Mac Knife SK-65 Superior Santoku Knife. A Santoku knife is a multipurpose knife that combines the power of a cleaver and the versatility of a chef’s knife. This is a preferred choice for many chefs with smaller hands since it is less intimidating and much easier to handle. I think it's really a matter of what you are used to more than anything. I've never owned a Santoku knife so I have no opinion one way or the other. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Sure, you can try this with a Santoku, but you’ll have to do much of the work. 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. 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