Santoku Knife: Design, Features and Uses

Santoku Knife: Design, Features and Uses

Santoku knife is a general-purpose knife that is used for a variety of cutting tasks like chopping, slicing, mincing and dicing. It is commonly used in both professional and home kitchens. They are of good functionality and versatility. This knife design was originated in Japan. In Japanese, it means “three virtues” knife. Hence, it is used in the kitchen majorly for cutting, slicing and chopping. These knives are close in appearance to the western style Chef’s knife. But the unique distinctions in its design make Santoku knives stand out. In this day and age, one can buy Santoku knives online also, which will be available in a range of sizes and prices.

Design

The knife design is short, light, thin and made of hardened steel. It resembles Samurai sword steel since the hardened steel compensates for the thinness. The blade length of a standard knife is between 15 and 18 cm. It has a flat edge and a sheep’s foot blade. The handle and the blade of this type of knife are designed to work in harmony. The width and weight of the blade are matched with the weight of the tang and the handle. These knives are made from an assortment of materials like ceramic or metal. Due to the durability and high corrosion resistance, professional chefs prefer to buy Santoku knives made of steel. Japanese blades made of thinner yet harder steel are convenient for chefs to perform precision tasks.

Features

These knives accommodate various kinds of cutting techniques. They are of balanced weight. This type of knife is lighter to hold. Their blades are thinner than a Chef’s knife and thus allow more refined slicing. It is comprised of a wide sheep foot blade with no tip. This means slicing can be done with a single downward cut. These knives can be single or double bevel. Bevel implies that the surface is grounded to form the edge of the knife. Bolster refers to the piece of metal between the blade and handle. These knives usually come without a bolster. So it’s generally easier to sharpen them. Compared to the other knives, this one is faster and more efficient.

Uses

As per the meaning of the word “Santoku”, these knives are best used for the three virtues; chopping, dicing and mincing. It can handle all these tasks in an exemplary manner. However, chopping meat bones, slicing bread, and precision tasks like peeling are unfavourable. These knives are particularly proficient at creating very thin slices of food. This can improve the overall aesthetics of the presentation of dishes.

Santoku knives are best used for cutting meat, slicing cheese, mincing meat or herb etc. Slicing, chopping or dicing fruits, vegetables and nuts are easily done with this knife. The food can be scooped off a cutting board by using a wide blade. Such knives are specifically useful for vegetables and seafood for creating fine slices. The seamless handle-to-blade design and short length of these knives are well suited for those with small hands. These features and uses explain why people choose to buy Santoku knives rather than Chef’s knives or any other similar knives. It doesn’t mean that the Santoku knife is better or worse than Chef’s knife. Both are different knives that use different and unique techniques to carry out similar tasks. But, the lighter and shorter nature of Santoku knives makes them a little extra popular when compared to the other identical knives.

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M Ateeq