what is a santoku knife used to cut

what is a santoku knife used to cut

Santoku Knife by Kamikoto

The Kamikoto Santoku 7-inch Knife. Study extra.

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To the untrained eye, a Santoku and Chef’s Knife seem like very related. However there are just a few essential distinctions between every one. It is important to grasp these variations to have the ability to select probably the most applicable one to your specific chopping wants.

Santoku and Chef’s Knife – the important thing variations

Earlier than explaining the variations, let’s start with the similarities. Each are general-purpose knives used for a wide range of chopping chopping duties corresponding to chopping, slicing, dicing and mincing. For that reason, they’re one of the vital commonly-used knives in each skilled and residential kitchens.

Each are created from an assortment of supplies corresponding to ceramic or steel. {Most professional} cooks choose these fabricated from metal for his or her sturdiness and excessive corrosion resistance. One essential distinction right here is Japanese blades – such because the Santoku – are sometimes fabricated from a thinner, but tougher metal to permit cooks to carry out precision duties. Japanese Honshu Metal is one such instance.

The distinction between a Santoku and a Chef’s knife primarily pertain to their origin and blade form (the latter chargeable for the kind of minimize or slice one can obtain).

Santoku knife options

  • Originated in Japan
  • Large sheepsfoot blade with no tip (a boring again backbone that curves down to satisfy the straight-edged entrance blade)
  • Thinner blade than a Chef’s Knife permits for extra refined slicing
  • Will be single (one-sided) or double (each side) bevel – bevel refers to floor that has been floor to kind the knife edge
  • Often no bolster (the piece of steel between blade and deal with)
  • Balanced weight
  • Lighter to carry
  • Might have a granton edge (small divots/scallops on the blade to stop meals from sticking to it)
  • Varies in measurement from 5” to 7.9”

Chef’s Knife options

  • Originated in Germany and France
  • Broad blade that curves upwards to kind a tip (backbone is thicker so as to add weight)
  • Is available in serrated varieties
  • Often solely present in double bevel
  • Has a bolster
  • Heavier to carry
  • Might function a granton edge
  • Varies in measurement from 6” to 12” (8” is hottest however many professionals go for 10” or 12”)

Why the blade form issues in producing the proper slice, cube or minimize

A Chef’s Knife contains a blade tip which naturally causes the chef to ‘rock’ the blade ahead as they full their minimize. The absence of a tip on the Santoku knife means one can slice in a single downward minimize. Whereas many cooks efficiently make use of the rocking technique, the Santoku approach is quicker and extra environment friendly.

One other key distinction between the Santoku and Chef’s Knife is the bevel. Many Santoku knives utilized by skilled cooks are single bevel. When sharpening, one can create a a lot smaller angle leading to a sharper blade. For instance, as a substitute of a complete of 30 levels with a double-bevel Chef’s Knife, a Santoku might be sharpened as much as 15 levels on the one facet solely, making for a a lot sharper minimize. That is significantly helpful in case you want to create wafer-thin slices – as discovered in lots of Japanese dishes.

The perfect makes use of for a Santoku knife

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The which means of the phrase ‘Santoku’s clearly explains what it’s best used for: the ‘three virtues’ or ‘three makes use of’ of chopping, dicing, and mincing. It handles all of those jobs in exemplary trend however keep away from chopping giant meat bones, slicing bread and precision duties (corresponding to peeling). Santoku knives are significantly adept at creating very skinny slices of meals, which improves the general aesthetics of accomplished dishes.

Finest used for:

  • Reducing meat
  • Slicing cheese
  • Slicing, chopping or dicing fruits, greens and nuts
  • Mincing meat or herbs
  • Scooping meals off a chopping board as a consequence of broad blade
  • Creating tremendous slices, significantly helpful for greens and seafood

As a Santoku knife is barely shorter in size in comparison with a Chef’s Knife (at 8” whereas an ordinary Chef’s Knife is 10”) and possesses a seamless handle-to-blade design, they’re well-suited for these with small palms.

The perfect makes use of for a Chef’s Knife

Cutting with a Chef

A Chef’s knife is extraordinarily versatile which speaks to their reputation in skilled kitchens. It could deal with all kinds of jobs however keep away from utilizing it to cut giant meat bones, frozen merchandise or for intricate peeling and julienning jobs. Go for a serrated model when slicing bread.

Finest used for:

  • Advanced or versatile chopping
  • Reducing, slicing and disjointing meat (the tip is effectively suited to separating rooster elements)
  • Slicing cheese
  • Slicing, chopping or dicing fruits, greens and nuts

Observe: it’s not as adept at creating tremendous slices as a Santoku knife. If that is essential, a Santoku is a more sensible choice.

The variations in caring for a Santoku and Chef’s Knife

Knives ought to service you for a really very long time supplied you give them the proper care which incorporates correct cleansing, sharpening and storage.

With each a Santoku and Chef’s Knife, hand washing is advisable and drying with a tender, clear towel. Keep away from utilizing dishwashers or scourers and go for a wood field or block for storage.

The distinction in care pertains to the strategies employed for sharpening.


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Sharpening pertains to restoring the angle of a knife’s blade. Earlier than highlighting the variations in sharpening between the Santoku and Chef’s Knife, listed here are three very important causes to sharpen knives:

  1. Security: Whether or not you employ knives incessantly or sometimes, all will ultimately boring. A boring knife poses nice danger because it requires you exert extra pressure when chopping, growing the possibilities of an unintentional slip and damage.
  2. The suitable end: Sharp knives protect the integrity of the meals being cooked. Reducing with a boring knife damages meals cells which might have an effect on style and total aesthetics.
  3. Pleasure: It’s infinitely extra pleasing to slice with a knife that’s sharp. It enhances the general cooking expertise exponentially.

Santoku knife sharpening

As many Santoku knives have a single bevel and are created from a tougher metal, it’s simpler to create a a lot finer angle on the one facet making for a sharper knife. Usually, Santoku knives might be sharpened to an approximate angle of 10 – 15 levels.

Santoku knives are typically simpler to sharpen as they don’t have a bolster. Single-bevel Santoku’s additionally require much less sharpening work versus double.

The simplest solution to sharpen a Santoku is to make use of a whetstone. Whetstone sharpening provides a higher (sharper) knife edge than different strategies. The final course of is as follows however please make sure you fastidiously adhere to the detailed directions equipped together with your whetstone:

  1. Submerge & soak whetstone in water
  2. Utilizing the coarse facet first, tilt the knife on the appropriate angle
  3. Run the knife up & down the stone in a clean movement
  4. Make sure you cowl the entire blade from edge to begin of deal with
  5. Repeat course of on different facet if knife is double-beveled
  6. Flip stone to the finer facet and repeat once more
  7. Totally wash & dry knife

Observe: as Japanese knives are created from a extra sturdy but thinner metal, utilizing a sharpening metal could injury them.

Chef Knife sharpening

As talked about, whetstone sharpening is the superior technique with regards to creating an outlined and extremely sharpened edge. Sharpen a Chef’s Knife to fifteen to twenty levels on each side.

You might also decide to make use of a metal to hone a Chef’s Knife in between bouts of sharpening. In that case, what follows are some common steps in utilizing a honing metal. It does take observe so take your time at the beginning. Bear in mind to all the time check with the metal’s producer directions too.

  1. Maintain the knife’s deal with in your dominant hand and the metal within the different, each pointing upright. Meet them collectively in a V-shape.
  2. Place the blade’s heel towards the metal round 2cm from the highest of the metal. Guarantee you might have the proper angle (roughly 15 – 20 levels).
  3. Draw the knife down the metal in direction of the blade’s tip, exerting medium stress (transfer the knife, not the metal). Guarantee solely the sting touches the metal, not the facet. Do that 5 to 10 instances. Attempt to keep consistency when it comes to the angle. That is extra essential than pace. Repeat on different facet of the blade.

As you possibly can see, there are a variety of distinct variations between a European Chef’s Knife and Kamikoto 7-inch Santoku Knife. Each are highly effective companions in your chef’s arsenal and if correctly cared for, gives you many hours of service as you grasp your culinary world.

The Kamikoto 7-inch Santoku Knife

Kamikoto Santoku 7-inch Knife


  • 7-inch Santoku knife
  • Handcrafted from Japanese Metal
  • Single bevel 片刃 Kata-ha blade
  • Handmade ashwood field for storage
  • Lifetime Assure
  • Certificates of Authenticity

Study extra concerning the 7-inch Santoku Knife by Kamikoto.

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