No Problem, Here's a Substitute. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. The Santoku knife promotes a straight cut and lift motion, due to its even cutting edge, it doesn’t promote the rocking motion needed to dice or mince food into smaller pieces. And one knife in particular that many cannot live without is the Santoku knife. Best Uses for Santoku Knife: Cut all kinds of meat. Knifemaking is an ancient art in Japan and many of the old techniques are still used on their authentic santoku knives today. One of the knives usually confused with the Santoku is the Nakiri knife. Sure, you can try this with a Santoku, but you’ll have to do much of the work. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. These are the three main functions of the Santoku Knife, however, it is not limited to only these three uses. That is because it reduces their cutting ability. Got you covered. Many professional chefs and home cooks alike will use either knife interchangeably, but there really are some advantages to using one over the other. The Santoku knife is shorter and is less intimidating than a Chef’s knife. In other words, one can use a santoku knife to slice meat with thin bones or boneless meat as well as fish and vegetables. When should you use one, and what’s the deal with those scalloped edges? With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. The wider blade of the Santoku allows you to scoop food off the chopping board and straight into your pot or over your food for garnish. Those with large hands may find gripping the knife a bit difficult. 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. She used the Wusthof Grand Prix knife for years before moving on. 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. Santoku knives are lightweight and finely balanced. It is an excellent tool that you can use to do many things in the kitchen, such as dicing, slicing, and mincing. Japanese knives have surely become essential in any serious home cook’s kitchen, especially for professional chefs. Mac Knife SK-65 Superior Santoku Knife. 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 Santoku’s blade is flat, unlike many … Most western versions of a santoku knife aren’t as good as when they are originally from Japan. The bevel is one of the key factors that affect the sharpness of a knife. In the end, both work well but when chopping tender food, the Santoku has an upper hand. 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. … As a result, the vegetable doesn’t stick to the knife while slicing or dicing. Santoku knives do not have bolsters although many chef’s knives do. 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. They are very similar to chef knives, but you will find that the Santoku knife is shorter, more precise, thinner, straighter, and often sharper as well. The Santoku is ideal for this job. Details of a Santoku Knife Image Source: unsplash. A: Santoku is a Japanese word meaning 'three uses.' Or better, it is not specially made for sushi. Outstanding Features of a Santoku Knife. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. 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. Well, no, you can’t do anything with a Santoku knife. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. The nakiri knife is also a Japanese style knife however it is mainly used to cut vegetables, unable to handle the tough need to cut and slice meat like most of the slicing knives. In … Symmetrical blade; Blade length: 160 mm; Available in series: 5000MCD; 7000D; 5000DP; 600D ; Gyutoh. All knives can slice but unlike other knives, the Santoku can slice tough meat, delicate vegetables, and soft cheese with little drag and resistance. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. “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. The Santoku knife is an old Asian knife, primarily Japanese. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. My Recipe Calls for an Eggs in Cup Amounts - How Many Eggs? A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. The Santoku Knife is easy to care for, it just needs to be sharpened and stored properly. That brings us to the final factor: price. The Santoku is boxier and has a wider blade than a chef’s knife. Available in 5 to 8 inches, the santoku has a thinner edge than a chef's knife and allows for more precision work. The SK-65 Superior Santoku Knife from Mac Knife is sharp … The Western-style chef’s knife tends to be thicker and heavier, making it the workhorse for your kitchen, while the light-weight Japanese-style Santoku is perfect for fine, delicate slicing. 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. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. Cheese cutting. The santoku allows you to glide over your food and create larger chunks. Both are general-purpose knives used for a variet While you could try and chop meat with a butter knife, it would perhaps be easier to use a knife that was designed for the task. TV chefs “ooh and aah” about the knife: “Its the only knife I use! What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? The santoku knives are the master of chopping, dicing and slicing. The santoku is an all-purpose knife with a straight edge, sheepsfoot-shaped blade, and pointy tip. How to Use a Santoku Knife for Slicing. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. They’re commonly scalloped along the edge to help release food from the knife so you don’t have to stop and nudge slices off a razor-sharp blade with your fingers. The Santoku is great for slicing vegetables, fruit, or chicken. The santoku knives are the … 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. Please contact for permissions. Plus, it can also be used as a boning knife to debone meat with little resistance. It is 5-8 inches long only which is about the length of an average adult hand. 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. Much like an ordinary chef knife, the santoku knife is a general purpose knife… Granton blades were found primarily on Santoku knives when they became popular with home cooks, but now this blade type is … You can use it for cutting different products: meat, fish, poultry, vegetables. Granton knives also look beautiful, adding to their appeal for home cooks. When to Use a Santoku vs. a Chef’s Knife. However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. Since it has a straight cutting edge with less pronounced point, slicing through is easier than a chef’s knife. Santoku knife uses are cutting fish, soft vegetables, etc. Specific images immediately pop up in our heads when we think of any word. It is less bulky allowing users more room for movement and easy agility especially when making quick slices. Santoku knives are an essential part of any chef or foodie’s kitchen. Santoku means three uses in Japanese. Japanese santoku knives will even have scallops on the side of the edge sometimes. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. ( ) 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. The longest Santoku you are going to get is 7 inches. The wider build of the Santoku is due to the fact that it was a redesigned version of the Nakiri. 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.. All content © 2019 by Eric Troy and CulinaryLore. I've never owned a Santoku knife so I have no opinion one way or the other. 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. But, every chef or culinary expert loves it for its functionality and ease of use. If you add this knife to your kitchen, you will never regret it. The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? The Santoku and gyuto are both versatile Japanese knives to have in the kitchen. It’s a bit odd that this knife should become some elite and trendy professional tool. Some say the three virtues refer to its ability to cut through meat, fish, and vegetables. 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience. It’s said that almost every Japanese home has a Santoku. We sometimes get a commission through purchases made through our links. 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. Since chef’s knives are double-beveled they are much thicker and are thus heavier. Knives made from high-carbon steel already feature a sharper blade, which is a big help for a kitchen tool that’s used as frequently as a santoku. The cutting surface came to my naval level and the board was, again, a cheap bamboo piece. 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. Santoku is simply a sliced knife used for slicing and slicing, the function used like traditional European chef knives (Western). They are designed to cut these three foodstuff with one knife without difficulties. It is intended for multipurpose use, cutting veggies and crops, fish, and meat. If you have small delicate hands, however, you may find yourself in love with your Santoku. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. The word "Santoku" in Japanese means "three good things" or "three uses." They are specialty knives used for creating beautifully thin slices of meat and vegetables. Commonly compared with the Chef’s Knife, the Santoku is a lot shorter. 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… Rather it is a more versatile chef's knife in the Oriental tradition. Granton edge knives help lower the friction. 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 knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. Need help choosing knives for your kitchen? The curved blade of a chef’s knife makes it ideal for rocking back and forth across a cutting board when you are chopping plenty of vegetables. The Santoku is like a chef’s knife… 2. 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. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. Any cutting job involving slicing can be … 10 Tatara Santoku Knife – 7 Inch Japanese Sushi Knife VG10 Damascus. My reluctance is due to what you mentioned, the rocking motion I have while chopping with my chef knives. Since the chef’s knife is bulkier, it can easily chop tougher food into larger chunks. I think it's really a matter of what you are used to more than anything. 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. The knife will also be more balanced and contain no bolster like many chef fillet knives have. As you can see below, the tip is very sharp. 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. A Santoku knife is a Japanese chef knife that serves as a multipurpose tool in the kitchen. 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. All Rights Reserved. See full disclosure. After the Santoku, the Shotoh is the best selling blade shape in Japan. The Santoku knife was created as a mix between the katana (samurai sword) and the Nakiri. You can imagine it is easier to cut into fish and meats. I suspect that the small and lightweight design is a bit reassuring. The blade is longer, and its gentle curve allows for longer chopping without ever having to lift the blade from the board. Chefs and knife enthusiasts unlike many … Before explaining the differences, let ’ s knife or `` three:! Used for a chef ’ s knife bolster allowing the entire blade to be answered and nuts chopped... When choosing the best Santoku knife, however, the Shotoh is the Santoku knife a! Knife in the Oriental tradition 've never owned a Santoku knife is lot... Is that of a chef ’ s kitchen home and professional kitchens and gyuto are both versatile knives. Recipe Calls for an Eggs in Cup Amounts - How many Eggs,... 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