When it comes to cooking knives, one of the popular cooking knives in the recent years is the Santoku Knife, hence many reviews and discussions about it in the news and also the internet. And if you’re thinking about getting yourself a set of those knives, we’ll give you the best tips to look into where to get the best Santoku knife you’ll need at the best price there is.
It all began when Rachael Ray used this Santoku Knife on her show and publicly announced it was one of her most favorite that the knife has started to receive more popularity. This Japanese cooking knife becomes a must-have cookware in the cooking industry in America because of its effectiveness and comfortable feel in your hands when doing some tough cutting. That’s why many of the not-so-reliable manufacturers are starting to make poorer-quality of Santoku knives, and those are what you should be looking out for.
What is a Santoku knife and what do you use it for?
The very word Santoku means roughly translated as “three virtues” – that teaches refer to the importance of the Japanese cuisine Ryori’s three cornerstones dice, chop, shred. When you have a good Santoku knife, this is something you can handle slicing, dicing, and chopping with grace.
What makes a good Santoku knife?
Most Santoku knives have the lengths of between 14 and 18 cm as Santokun’s uses do not require a longer or shorter lengths of the blade, but there are both longer and shorter Santoku knives to come by. Santokuns tip is rounded down, as opposed to an ordinary kitchen knife with the tip pointing forward / upward. The knives also offer comfortable grip and good balance where the whole leaf is used for cutting. There are several Santoku models available on the market. A very popular and functional variant of the Santoku is the called “olive grinding”.
In the kitchen of chefs across Japan, Santoku knives are used as one-knife-for-all-things tool; the knife is great for making Japanese dishes as well as western. The chef’s knife is longer and thicker than the Santoku knife that’s why many people find santiku knives to be more comfortable.
The Santoku knives also require slightly different techniques to use. Some models are designed to lower the friction between the surface of the knife and food resulting in faster slicing. When chopping food with Santoku knives, you will need to do some up and down actions; not rocking like you would with the chef knives. The approximately 60-degree ankle of the tip of the knife makes its shape a bit like a sheepsfoot and because of the shorter length of the Santoku knives, those who work with delicate chopping find it easier to use.
Chef’s Knife vs. Santoku
Before we get to start the debate, it’s important to know about the physical appearance of each of these knives.
Chef’s Knife; A chef knife is usually 6-14 inches long with the blade portion, about 8 inches long and 1 ½ inches long. These knives are further differentiated as French knives and German cutlery, the latter being slimmer on their appearance and the former is broad. A chef knife is often called Beef knife or the Western knife.
Santoku, this knife literally means three good things or three virtues, and thus is considered by the Japanese as a well-balanced knife. Santoku is shorter than a kitchen knife and is about 5-7 inches long. Its unique appearance is defined by its wider leaves (sheep-shaped base) and a straight edge that does not curve at the tip.
Again, these blades are made of harder steels. Santoku often is nicknamed as the Almighty knife. Santoku knives are operating in a unique way with their wings moving in a vertical motion while cutting. Although they are quite sharp, while light, chefs who are accustomed to using the kitchen knife will find it difficult to use Santoku originally.
The movement of the blade is directed up the down on all sections, there is exactly the case with the cook’s knife. On the contrary, a chef knife blade moves in a constant rolling movement
This knife is an all-purpose kitchen knife; Santoku has a worthy place in nearly every culinary-related activity such as chopping, slicing and chopping meats and vegetables. On a cutting board, it’s quite fun to use because it works better in dismantling the food out for sauteing purposes. But a kitchen knife is no less; cutting and shredding is completed with ease, by means of a kitchen knife.
There are also various kinds of cut-out (as silver thin Lyonnaise cut) that can be done efficiently with a kitchen knife, depending on the thickness of the disc. There is one popular type of shredding, where leafy green vegetables are rolled up, the leaves are cut perpendicular to the roller and the knife cut the vegetables into very small pieces.
This type of size reduction techniques are also known as chiffonade. A chef knife can clean slice off the meat from the bones without much effort. But when it comes to knife care, Santoku need some extra attention. These knives should be washed by hand, preferably after you’ve finished cutting and chopping.
Also, because of its thin construction, these blades cannot be used for hard cutting surfaces (such as marble). To keep them sharp, you can use a stone or a standard knife sharpening tools.