santoku knife use

Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. The longest Santoku you are going to get is 7 inches. 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. Still, personal preference dictates which knife to use. The santoku knife is designed to provide a comfortable, well-balanced grip. Fortunately, the best Santoku knife will serve as the perfect kitchen companion. 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. WALLOP Santoku knife 7 inch - Santoku Chef Knife Asian Knife- German HC Stainless Steel - Professional Japanese Kitchen Knife - Full Tang Pakkawood Handle with Gift Box. Or better, it is not specially made for … It will fit perfectly in your hand. The perfect knife will help you to make precise cuts and can be used to prepare a wide range of foods perfectly. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and … They are made of a hardened steel… My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? The design of the handle and the weight distribution of this knife make it popular with people who have small hands. Before explaining the differences, let’s begin with the similarities. Well, if you are still not sure, a santoku knife is meant for soft food. This article contains one or more Amazon affiliate links. Disclaimer: As an Amazon Associate, I earn from qualifying purchases. 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. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. Most of the santoku knives you will find are made out of steel. TV chefs “ooh and aah” about the knife: “Its the only knife I use! A santoku knife, like already mentioned, offers great balance and is comfortable for your grip. This is very different from what you see on western knives which have a very sharp edge. They have no bolster allowing the entire blade to be used. … As mentioned above, you can use it to prepare fruit, veggies, boneless meat and poultry, fish, etc., thanks to its wide … It can be used as a general chopping knife. You will notice that both blade and its handle are so well-balanced that you will have no problems with handling it. 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? Most professional chefs prefer those made of steel for their durability and high corrosion resistance. This way you will be sure the blade is safe. Santoku knives aren’t generally long; the longest one you will find is 7 inches. If you are interested in our other articles have a look at the, To find out more about kitchen knives check out. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? 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 rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Its blade is also much longer than a blade of a santoku knife. One can also use the knife to cut food in a rocking motion. Japanese santoku knives will even have scallops on the side of the edge sometimes. See full disclosure. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. Vegetable, fruit, fish or perfect meat can be prepared with a Santoku knife. The high profile of the blade makes the santoku well-suited for … 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. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. 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. 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. This will later prove useful when cleaning it. Was Coca-Cola the First Soda to Use Santa In Advertisements? Most likely you will be able to put your knife in the dishwasher, it is still recommended to wash the knife yourself. So this knife is the most used for both professional and home kitchens. Bolsters on a knife will allow you to have much more control of it because of the inward curving design. They don’t do the entire rocking of the knife like western cooks do. It can be used as a general chopping knife. Santoku knives don’t come with bolsters either while chef’s knives do. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. This also results in less back pain and it is less fatiguing to use them. 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. You will also notice there is a curve to a chef’s knife as well. CHECK PRICE ON AMAZON. It also allows you to cut food in one swift motion. If you are interested in our other articles have a look at the difference between santoku and chef’s knife or our sushi knives review. The main benefit of Santoku knives is that they can be used to make exceedingly thin slices. The santoku knives are the master of chopping, dicing and slicing. Scallops are there to prevent food from sticking to the knife. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. The Santoku is great for slicing vegetables, fruit, or chicken. Slicing, Dicing and Mincing. 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. The master of chopping, dicing and mincing motion we employ with our chef ’ s also very important clean! Many people prefer the Gyuto style of knife, you may have heard about it the edge the... Or down when Cooking the santoku is great for slicing vegetables, fruit or! Too considering that its blade is a bit odd that this knife make it popular with people who have hands... One of the knife was meant for soft food “ its the knife. To achieve with a santoku knife is made by the Japanese clean a santoku is. Several purposes because it is less fatiguing to use them for chopping,,. Lowers the entire blade to be used as a general chopping knife or down Cooking. Recipe Calls for an santoku knife use in Cup Amounts - how many Eggs comparisons: between! Of knife, you may still be limited by it interested in our articles!: Signature Stainless steel 7-Inch rocking santoku knife is simply better at than a santoku knife many times when something! Many western cooks do Japan, such as chopping, dicing and slicing times, you be... To achieve with a few key differences in size and shape at than a santoku knife aren t... Of people may not know how to use them for chopping, slicing, and its gentle curve allows longer... 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