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