With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. 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? The Santoku knife is a real workhorse tool for the kitchen. Cans Of Bernard Dehydrated Water: What in the World is This? Rather it is a more versatile chef's knife in the Oriental tradition. No Caster Sugar for Your Recipe? It’s said that almost every Japanese home has a Santoku. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. Specifically, the knife was meant for meant Japanese women and designed to be suited for small hands. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. ... 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. No Problem, Here's a Substitute. With its thin blade, it can easily slice through different types of food with clean precision. I see Chinese cooks using cleavers all the time for general chopping of everything. The santoku knives are the … Both knives are multi-functional. A: Santoku is a Japanese word meaning 'three uses.' Santoku knives are basically used for the same things that chef knives are made for. 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. ( ) 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. This is a preferred choice for many chefs with smaller hands since it is less intimidating and much easier to handle. Vegetable cleavers are wider so that it can easily slice through bulkier vegetables like cabbages and tough root crops like carrots and radishes. 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… Manufacturers put more emphasis on finesse than the power of the knife. This edge makes it ideal for the Santoku to dice and swing the knife from side to side. Though the Santoku is much wider compared to a chef’s knife it is significantly shorter and thinner making it lighter and easier to wield. Similar to the chef’s knife, it can handle any ingredient and perform all cutting techniques. One of the knives usually confused with the Santoku is the Nakiri knife. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. The SK-65 Superior Santoku Knife from Mac Knife is sharp … 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. The blade, traditionally, has no curve. Any cutting job involving slicing can be … A Western Chef’s knife is softer but has tougher steel for heavy-duty use which means the blade will need to be sharpened much more frequently in order to maintain a sharp edge. Cheese cutting. 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 means three uses in Japanese. The santoku allows you to glide over your food and create larger chunks. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. A santoku knife by definition is a cutting tool which can be used for three major cutting tasks, typically listed as mincing, dicing and slicing. The Chef Knife. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? discussion from the Chowhound Cookware, Knives food community. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Generally, it can be used to slice vegetables and meat and it is also perfect for general dicing and chopping. The Santoku is great for slicing vegetables, fruit, or chicken. Why santoku translates to "three virtues." … They are designed to cut these three foodstuff with one knife without difficulties. The Santoku knife is a very special utility designed for choice among chefs. Santoku knives are going to be thinner and lighter in weight. Santoku knife uses are cutting fish, soft vegetables, etc. 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. All content © 2019 by Eric Troy and CulinaryLore. The Santoku and gyuto are both versatile Japanese knives to have in the kitchen. Now, let’s take a look at the Santoku knives. Different fruits, vegetables, and nuts are chopped or diced. Others believe the phrase refers to its ability to chop, slice, and dice. 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. Similarity between the Nakiri and Santoku. Filleting needs a thin single-bevel knife to perform a clean cut. The knife was originally invented for Japanese homemakers. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. Santoku knives do not have bolsters although many chef’s knives do. What is a Santoku Knife? She used the Wusthof Grand Prix knife for years before moving on. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. It also minimizes the need for you to pierce the food to have a room for slicing. It has a straight edge, a … Even a homeowner like yourself should have the best Santoku knife. 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. Mac Knife SK-65 Superior Santoku Knife. Rather it is a more versatile chef's knife in the Oriental tradition. How to Use a Santoku Knife for Slicing. 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 … 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. 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”. 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.. However, it does not answer questions what is the difference in use and result. 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. It also comes with a special coating that is known for being extremely resistant to rust. They are specialty knives used for creating beautifully thin slices of meat and vegetables. The wider build of the Santoku is due to the fact that it was a redesigned version of the Nakiri. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. 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. Aluminum Foil: Should the Shiny Side be Up or Down When Cooking? Why Do We Say a Fifth of Whiskey, Rum, or Vodka? After the Santoku, the Shotoh is the best selling blade shape in Japan. DesiredCuisine.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. The difference is that the chef’s knife uses its weight to slice while the santoku uses its thinner edge to chop. This santoku … 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. A Brief Definition of a Santoku Knife. It is 5-8 inches long only which is about the length of an average adult hand. The Shotoh is a small knife, ideal for cutting, peeling and garnishing fruit and vegetables. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. 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 … Regardless, you may still be limited by it. The blades are thinner than most chef’s knives, which allows for more refined slicing. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. A Santoku knife is a Japanese chef knife that serves as a multipurpose tool in the kitchen. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. Rachael Ray, in particular, comes to mind. They have no bolster allowing the entire blade to be used. The blue coloured Chef's knife and the green Santoku were most used. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. So what is a santoku knife, and what does it have to do with a chef’s knife? Perfect for the home cook, this daily-use … 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. Those with large hands may find gripping the knife a bit difficult. You can imagine it is easier to cut into fish and meats. 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. If you get an 8-inch santoku, you're going to use it for 90 percent of what you do in the kitchen, like chopping vegetables , slicing cooked meats, even taking apart a chicken. Food or herbs mincing. Best Uses for Santoku Knife: Cut all kinds of meat. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. When to Use a Santoku vs. a Chef’s Knife. Japanese santoku knives will even have scallops on the side of the edge sometimes. 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 tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Mostly the Santoku is used for creating very thin slices of food, which can serve as a decoration to your dish. But, every chef or culinary expert loves it for its functionality and ease of use. Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. Once you learn the skills to use the Santoku knife, you can use them with many other knives, too. The word "Santoku" in Japanese means "three good things" or "three uses." Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. Much like an ordinary chef knife, the santoku knife is a general purpose 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. They often come with a hollowed Granton edge which may help with fine slicing. Commonly compared with the Chef’s Knife, the Santoku is a lot shorter. 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