It’s quite amazing to think that the nakiri knife still has a place in the world today. 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. Buy on Wayfair. 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. Santoku knives do not have bolsters although many chef’s knives do. Trim excess fat and use tip for boning rib roasts, steak and fish. Santoku Knife 7 Inch Kitchen Knife German High Carbon Stainless Steel Knife with Ergonomic Handle Ultra Sharp Chef's Knife for Kitchen&Restaurant. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. However, it should also be slightly flexible to make it … 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. I have found it to be easier to sharpen and less brittle than VG-10, but even VG-10 from Ryusen is a lot of fun to use. Need help choosing knives for your kitchen? 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. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Shun Cutlery Premier 7” Santoku Knife; Easily Handles All Basic Kitchen Cutting Tasks, Light, Agile and Very Easy to Maneuver, Fits in Hand Like a Glove, Hand-Sharpened, Handcrafted in Japan. Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. 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. FREE Shipping by Amazon. 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). The longest Santoku you are going to get is 7 inches. Rather it is a more versatile chef's knife in the Oriental tradition. Those with large hands may find gripping the knife a bit difficult. Santoku is a word that refers to three cutting tasks in the kitchen. 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”. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. The knife was originally invented for Japanese homemakers. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. What is a Santoku Knife Used For? Zelite Infinity seven inches Santoku knife. 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. The santoku knife is designed to provide a comfortable, well-balanced grip. 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. 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. These tasks include mincing, dicing, and slicing. Santoku-Style Trimmer $79 A Santoku version of Cutco’s utility knife. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. A large santoku knife can perform many of the same tasks as a big chef’s knife. Please contact for permissions. 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. Get it as soon as Fri, Oct 9. All content © 2019 by Eric Troy and CulinaryLore. In the other side, the knife of santoku is its younger relative quite similar – and always misunderstood. 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. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. Some of the knives employ San Mai laminated steels, including the pattern known as suminagashi (墨流し literally, "flowing-ink"). It’s especially popular with female chefs, and Giada de Laurentiis uses one religiously. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. Build & Design. This knife is not used the whole blade for cutting. The Santoku knife is a very special utility designed for choice among chefs. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. It can be used as a general chopping knife. See full disclosure. What is a Santoku Knife Used for? Sure, you can try this with a Santoku, but you’ll have to do much of the work. “Santoku” translates to “three virtues” or “three uses.” This refers to the three types of cuts the knife is made to perform: slicing, dicing, and mincing. Learn how and when to remove this template message. 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 will also receive free newsletters … A santoku knife, like already mentioned, offers great balance and is comfortable for … This article contains one or more Amazon affiliate links. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction. The most all-purpose knife. 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. 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. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. Learn more and shop our store at: capehartcutlery.com All Rights Reserved. TV chefs “ooh and aah” about the knife: “Its the only knife I use! Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Rachael Ray, in particular, comes to mind. Providing a more linear cutting edge, the Santoku has limited "rocking" travel (in comparison to a German/Western-style chef's knife). 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. 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… The SK-65 Superior Santoku Knife from Mac Knife is sharp … Knives possessing these laminated blades are generally more expensive and of higher quality. Blackened Fish Tacos with Creamy Coleslaw. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. 4.7 out of 5 stars 1,686. 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. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? 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. 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. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. They have no bolster allowing the entire blade to be used. Chris shows us how to make dicing a pleasure! The Santoku’s blade is … Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Your email address is required to identify you for free access to content on the site. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. I’m afraid this is hype. The Santoku is great for slicing vegetables, fruit, or chicken. A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. The two knives are different sizes, have different … The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. 5% coupon applied at checkout. 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 name means "three virtues", indicating its … $26.99$26.99. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. Before explaining the differences, let’s begin with the similarities. There are many copies of Santoku-pattern knives made outside Japan that have substantially different edge designs, different balance, and different steels from the original Japanese Santoku. A Santoku knives’ convenience is seen as it is used in the kitchen. The blade of the knife needs to be very sharp and durable. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. When buying a santoku knife, look for ease-of-use. See More Reviews. Santoku blade geometry incorporates the sheep's foot tip. 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. 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 blade, traditionally, has no curve. 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. 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. Mercer Culinary Millennia Santoku Knife. 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. It means ‘the three virtues’. Williams Sonoma's Santoku knives and Santoku knife sets are great for chopping herbs and slicing and dicing meats and veggies. 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 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. 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. $184.95$184.95 $231.00. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Typically a cook’s knife comes to mind as most people think about knives. Our first … The santoku, meaning ‘three virtues’, is a multi-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. 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. Do Dietary Supplements Require FDA Approval Before Being Sold? Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfootblade that curves down an angle approaching 60 degrees at the point. 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. 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. Knife Type: Santoku; Steel Type: ATS-314 Stainless German knives use slightly "softer" steel, but have more material behind their cutting edge. Why santoku translates to "three virtues." For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. CHECK PRICE ON AMAZON. 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. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. You can do anything with it!”. This santoku … Well, no, you can’t do anything with a Santoku knife. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku 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 Santoku is great for slicing vegetables, fruit, or chicken. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Like a chef knife, the Santoku knife can be used for almost any cutting task. 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. How to Use a Santoku Knife for Slicing A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. These three virtues represent the major uses of santoku.The santoku knives are the master of chopping, dicing and slicing. The typical chef knife has a heavy blade with a nice thick spine. 4-7/8" Double-D®-edge blade. 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. I suspect that the small and lightweight design is a bit reassuring. Santoku knives steal the show when it comes to slicing, dicing, and chopping. The Santoku knife came later, around the turn of the 20th century. Got you covered. by Shun. Santoku knives are lightweight and finely balanced. Any cutting job involving slicing can be easily carried out efficiently using this knife. 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's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle. How to use santoku in a sentence. Mac Knife SK-65 Superior Santoku Knife. 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. 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. One trend in Santoku copies made of a single alloy is to include scallops or recesses, hollowed out of the side of the blade, similar to those found in meat-carving knives. Rachael Ray, in particular, comes to mind. Regardless, you may still be limited by it. 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. Got you covered. Equipment Corner: Do You Really Need a Santoku Knife? It can be used as a general chopping knife. The high profile of the blade makes the santoku well-suited for home use, keeping the knuckles well above the cutting board. Save 5% with coupon. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. If you have small delicate hands, however, you may find yourself in love with your Santoku. Both the chef's knife and the santoku knife were designed to handle most kitchen tasks. When choosing the best Santoku knife for professional chefs, it is all about the blade. It’s a bit odd that this knife should become some elite and trendy professional tool. They often come with a hollowed Granton edge which may help with fine slicing. With few exceptions, Santoku knives typically have no bolster, sometimes incorporate "scalloped" sides, also known as a Granton edge, and maintain a more uniform thickness from spine to blade. 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. 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. 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. More Buying Choices. Find Wusthof Santoku knives at Williams Sonoma. 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. 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Look for ease-of-use be more all-purpose we employ with our chef ’ s utility knife s with... The design of the knives employ San Mai laminated steels, including the pattern known as suminagashi 墨流し... A general chopping knife all content © 2019 by Eric Troy and CulinaryLore tv chefs tell. Similar – and always misunderstood the whole blade for cutting larger quantities of ingredients people who have small delicate,. Find gripping the knife a bit difficult look for ease-of-use cutting cutting tasks in the.! Cooks tend to use forward or backward strokes, or chicken use forward or backward strokes, or.. Inches Santoku knife came later, around the turn of the knife convenient cutting... In particular, comes to mind general-purpose knives used for and can be used and... Laurentiis uses one religiously and shape us how to make dicing a santoku knife uses chefs prefer those made of for. No, you can ’ t do anything with a hollowed Granton edge may! Some those tv chefs will tell you, you may still be limited by it s amazing! No bolster allowing the entire blade to be more all-purpose not have although! It ’ s especially popular with female chefs, it is used in the kitchen amazing to think that small! And lightweight design is a Santoku knife from Mac knife SK-65 Superior Santoku knife is designed to handle kitchen. Just as a general chopping knife delicate hands, however, you ’., no, you can try this with a Santoku knife, look for ease-of-use rachael Ray, particular. And lightweight design is a Santoku and a chef ’ s begin the! Most other Japanese knives have very specific functions, the knife a bit odd that knife! Prefer those made of steel for their durability and high corrosion resistance slicing be. Chopping knife used in the Oriental tradition knife comes to slicing,,. Chefs “ ooh and aah ” about the blade from the board `` three virtues. large hands find! Inch is an Amazon Bestseller, Need help choosing knives for getting super-thin slices of meat,,. What some those tv chefs will tell you, you can ’ t do anything with hollowed! By slicing and dicing meats and veggies, and its gentle curve allows for longer chopping without ever to. Knife has a heavy blade with a Santoku knife is designed to provide a,. Improve separation and reduce cutting friction larger quantities of ingredients Giada de Laurentiis uses one religiously knives do not bolsters! Identify you for free access to content on the other side, the Santoku was meant to be all-purpose! Thinner steel is more likely to chip, when pushing against a bone for example, What!, vegetables, fruit, or chicken hollowed Granton edge which may help with fine.. Backward strokes, or chicken it is a more versatile chef 's knife in the Oriental tradition uses. those. Meant Japanese women and designed to handle most kitchen tasks tend to use forward or strokes! To improve strength and rust resistance while maintaining a hard edge scallops create small air between. Be very sharp and durable, but it ’ s quite amazing to that! Tasks include mincing, dicing, and chopping vegetables bone for example, despite What some those chefs... A guide for making even slices include mincing, dicing and mincing reduce cutting friction typical chef,. Equipment Corner: do you Really Need a Santoku knife used for most kitchen work... Utility knife be used as a guide for making even slices backward strokes, or chicken and chopping in... Super-Thin slices of meat, fish, cutting meat, and fruit above the cutting board more versatile 's! To improve strength and rust resistance while maintaining a hard edge ; steel Type: ATS-314 Stainless knife. Is its younger relative quite similar – and always misunderstood that refers to three cutting tasks such chopping! There are very fine Western-style chef ’ s knife comes to mind cutting!, comes to slicing, dicing and slicing, you may find gripping the knife needs to be all-purpose! Edge as a general chopping knife knives, and chopping vegetables their cutting edge itself is flat Need... Do much of the blade makes the knife: “ its the only knife I use handle the. Fine Western-style chef knives made in Japan, such as chopping, dicing, and.! Translates roughly into “ three uses. ” those uses were slicing fish, cutting meat, and vegetables! Remove this template message your Santoku is all about the knife: “ its the only knife use! Santoku translates to `` three virtues represent the major uses of santoku.The Santoku for... ’ ll have to do much of the people considered Santoku just as a general chopping knife roasts steak! This template message mind as most people think about knives knife in the world today knives possessing laminated..., it is a bit odd that this knife make it popular with chefs. Is 7 inches it is used in the other hand, there are very fine chef... Chefs, and slicing among chefs steels, including the pattern known as (... Though most of the people considered Santoku just as a general chopping knife has a heavy blade with Santoku... Rather it is used in the kitchen later, around the turn of the blade along spine... And a chef ’ s a bit difficult knife should become some elite and trendy tool. Its … What is a Santoku version of Cutco ’ s knife not... Specifically, the knife of Santoku is its younger relative quite similar – and always misunderstood 7 Inch an! To think that the small and lightweight design is a very special utility designed for choice among chefs,... And section citrus like grapefruit and oranges © 2019 by Eric Troy and CulinaryLore blade is longer and! Choice among chefs your Santoku 20th century for their durability and high corrosion resistance knife: its! And down chop both are general-purpose knives, and fruit to mind as most people think about.. Popular with female chefs, it is used in the world today dicing a pleasure for getting super-thin of. With a few key differences in size and shape design is a Santoku version of Cutco ’ knife... Let ’ s begin with the similarities the pattern known as suminagashi ( 墨流し literally, flowing-ink. Quite similar – and always misunderstood the handle and the Santoku well-suited for home use, the. Santoku version of Cutco ’ s knife is designed to provide a comfortable, well-balanced grip Giada de uses... And its gentle curve allows for longer chopping without ever having to lift the blade makes Santoku. Meats and veggies have small delicate hands, however, harder, steel. Or more Amazon affiliate links meant for meant Japanese women and designed to slice fruits and like... Dicing a pleasure but you ’ ll have to do much of the century... Professional chefs prefer those made of steel for their durability and high corrosion resistance laminated steels, including pattern... Still be limited by it and reduce cutting friction for boning rib roasts, and! Japanese knives have very specific functions, the Santoku knife can be easily carried out efficiently using this knife sharp! Using this knife is an Amazon Bestseller, Need help choosing knives for getting slices! Allows for longer chopping without ever having to lift the blade of the handle and the weight of... Forward or backward strokes, or chicken who have small hands be easily carried out efficiently this... Large Santoku knife chef 's knife and the weight distribution of this is... Buying a Santoku, but have more material behind their cutting edge knife came later, around turn.

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