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. See full disclosure. Mercer Culinary Millennia Santoku Knife. 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. Learn more and shop our store at: capehartcutlery.com 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. Do Dietary Supplements Require FDA Approval Before Being Sold? You can do anything with it!”. The Santoku’s blade is … What is a Santoku Knife Used For? The Santoku knife came later, around the turn of the 20th century. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. 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 SK-65 Superior Santoku Knife from Mac Knife is sharp … Learn how and when to remove this template message. The santoku, meaning ‘three virtues’, is a multi-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. by Shun. Mac Knife SK-65 Superior Santoku Knife. These tasks include mincing, dicing, and slicing. The longest Santoku you are going to get is 7 inches. 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. TV chefs “ooh and aah” about the knife: “Its the only knife I use! 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. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. 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. This article contains one or more Amazon affiliate links. 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. Santoku-Style Trimmer $79 A Santoku version of Cutco’s utility knife. 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. 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. (Best Overall Option) As someone who has a special love … $184.95$184.95 $231.00. 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. Knives possessing these laminated blades are generally more expensive and of higher quality. Knife Type: Santoku; Steel Type: ATS-314 Stainless They have no bolster allowing the entire blade to be used. Build & Design. $26.99$26.99. If you have small delicate hands, however, you may find yourself in love with your Santoku. 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. See More Reviews. All content © 2019 by Eric Troy and CulinaryLore. It can be used as a general chopping knife. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. 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. Sure, you can try this with a Santoku, but you’ll have to do much of the work. 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 large santoku knife can perform many of the same tasks as a big chef’s knife. Though most of the people considered santoku just as a traditional sushi blade, but it’s not. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? The word ‘santoku’ is a Japanese word. 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. 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. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. Santoku is a word that refers to three cutting tasks in the kitchen. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. FREE Shipping by Amazon. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Chris shows us how to make dicing a pleasure! 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. 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. It can be used as a general chopping knife. How to use santoku in a sentence. 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. 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. Equipment Corner: Do You Really Need a Santoku Knife? All Rights Reserved. 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. 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. Best Hybrid: Signature Stainless Steel 7-Inch Rocking Santoku Knife. Santoku knives do not have bolsters although many chef’s knives do. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. Why santoku translates to "three virtues." Those with large hands may find gripping the knife a bit difficult. Well, no, you can’t do anything with a Santoku knife. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. 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. Our first … I suspect that the small and lightweight design is a bit reassuring. The Santoku is great for slicing vegetables, fruit, or chicken. 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. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. Got you covered. Both the chef's knife and the santoku knife were designed to handle most kitchen tasks. 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. Santoku Knife 7 Inch Kitchen Knife German High Carbon Stainless Steel Knife with Ergonomic Handle Ultra Sharp Chef's Knife for Kitchen&Restaurant. Regardless, you may still be limited by it. These three virtues represent the major uses of santoku.The santoku knives are the master of chopping, dicing and slicing. Also, being a handy and light-weighted makes the knife convenient for cutting larger quantities of ingredients. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. 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. The high profile of the blade makes the santoku well-suited for home use, keeping the knuckles well above the cutting board. 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. 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. 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. This santoku … You will also receive free newsletters … Blackened Fish Tacos with Creamy Coleslaw. Some of the knives employ San Mai laminated steels, including the pattern known as suminagashi (墨流し literally, "flowing-ink"). The typical chef knife has a heavy blade with a nice thick spine. However, it should also be slightly flexible to make it … 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. Like a chef knife, the Santoku knife can be used for almost any cutting task. Rather it is a more versatile chef's knife in the Oriental tradition. It’s a bit odd that this knife should become some elite and trendy professional tool. 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. 5% coupon applied at checkout. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Got you covered. 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. More Buying Choices. Before explaining the differences, let’s begin with the similarities. I’m afraid this is hype. Trim excess fat and use tip for boning rib roasts, steak and fish. 4.7 out of 5 stars 1,686. When choosing the best Santoku knife for professional chefs, it is all about the blade. 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. How to Use a Santoku Knife for Slicing The santoku knife is designed to provide a comfortable, well-balanced grip. 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. 4-7/8" Double-D®-edge blade. 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. 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. 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. 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. 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. When buying a santoku knife, look for ease-of-use. While most other Japanese knives have very specific functions, the Santoku was meant to be more all-purpose. Get it as soon as Fri, Oct 9. CHECK PRICE ON AMAZON. It means ‘the three virtues’. Santoku knives are lightweight and finely balanced. 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 most all-purpose knife. What is a Santoku Knife Used for? 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. The knife was originally invented for Japanese homemakers. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. Save 5% with coupon. ... 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. Your email address is required to identify you for free access to content on the site. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. Any cutting job involving slicing can be easily carried out efficiently using this knife. The Santoku is great for slicing vegetables, fruit, or chicken. “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. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. 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. Typically a cook’s knife comes to mind as most people think about knives. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly "softer" steel, but have more material behind their cutting edge. A Santoku knives’ convenience is seen as it is used in the kitchen. They often come with a hollowed Granton edge which may help with fine slicing. 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. Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. Rachael Ray, in particular, comes to mind. 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. 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. 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. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. In the other side, the knife of santoku is its younger relative quite similar – and always misunderstood. The blade of the knife needs to be very sharp and durable. Rachael Ray, in particular, comes to mind. It’s especially popular with female chefs, and Giada de Laurentiis uses one religiously. The Santoku knife is a very special utility designed for choice among chefs. 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. Please contact for permissions. 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 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… In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Santoku knives steal the show when it comes to slicing, dicing, and chopping.