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What is a Santoku Knife?

The Santoku knife is a Japanese-made multi-purpose kitchen knife. It features a flat edge and a sheep foot blade that bends down at an angle approaching 60 degrees at the point. Its blade is normally between 13 and 20 cm (5 and 8 in) long. The word Santoku can apply to the knife’s ability to handle a broad range of foods, such as meat, fish, and vegetables, or to the jobs it can accomplish, such as slicing, chopping, and dicing, with either meaning implying a multi-purpose, general-purpose kitchen knife. The blade and handle of the Santoku are meant to function together in harmony, with the blade’s breadth and weight matched to the tang and handle’s weight.

Meaning of Santoku Knife

The meaning of Phrase Santoku is the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It excels at all of these activities except for huge meat bones, bread slicing, and particular chores. best Santoku knife excels in slicing foods into extremely thin slices, enhancing the overall appearance of finished meals.

Important Traits of Santoku Knife 

In various aspects, a Japanese chef knife / best Santoku knife varies from its Western equivalent. Let’s have a look at what sets this knife apart from others: 

Bevels

Classically, Santoku knives feature a single bevel (only one side is sharp). Some now have twin bevels (the blade is sharp on both sides) to more nearly resemble the chefs’ knives with which Westerners are more accustomed.

Curved tip

The santoku blade’s upper side has a curved end rather than a sharp tip. If you’re cutting, dicing, or mincing with a single-bevel best santoku knife, this makes it safe to push down on the top of the dull length of the blade.

Thin blade

Handmade Santoku knives have thinner blades than Western-style chefs’ knives, which have wider blades. The blade of a santoku knife is well-equipped to cut very thin slices of food because of this.

High-carbon steel

Santoku knives often have sharp, high-carbon Japanese steel blades, whereas many Western-style knives have robust but duller stainless steel blades. High-carbon steel may be incredibly strong, especially after Japanese chef knives sharpening, so approach with caution.

Scalloped Edge

Another defining aspect of the Santoku blade is the Granton or “scalloped” edge, which refers to the indentations on the blade’s face. The Granton edge protects delicate foods like fish from sticking to the blade between cuts.

Why should you choose a Santoku Knife?

Some Santoku knives have just one side of the blade honed. This is the traditional Eastern method, which gives the chef more control over the cutting direction. Mostly best Santoku knife is a cross between West and East in that the blade is curved with a flat cutting edge and sharpening is split 50/50 into both sides. A standard steel or pull-through sharpener makes sharpening and maintenance easy.

The light, narrow blade of a handmade Santoku knife is great for precision work since it can produce smaller slices because less food has to be pushed out of the way when the blade makes each slice.