Santoku knife - what is it used for and how to choose

Santoku is a general purpose kitchen knife originating from Japan. It was originally created as a modification of a Western chef's knife for cutting meat, and then was adapted to other needs of Japanese cuisine. What is it used for, what are its advantages and how to choose the right one - further in the article.

Why do you need a santoku knife?

The meaning of the word "santoku" literally means "three virtues". In other words, if you understand the Japanese correctly, they mean three direct purposes of this device: chopping, shredding, dicing. It copes well with all three tasks, but for some it is not suitable at all. We're talking about chopping bones, chopping meat, slicing bread, and performing precision tasks (like peeling vegetables and fruits). Santoku knives are especially good for cutting very thin pieces of food, which improves the overall aesthetics of the finished dishes.

Santoku is best used for:

• cutting meat (excluding bones);
• cheese cutting;
• cutting, chopping or dicing fruits, vegetables and nuts;
• chopping greens;
• transferring chopped products from a cutting board to another container using a wide blade;
• creating perfect slices, especially for vegetables and seafood.

What's special?

Santoku has several features that, in fact, distinguish it from other knives:

• a thin blade that allows you to make the finest cuts;
• shorter design than the main part of chef's knives;
• has one bevel, which means that when sharpening you can create a much smaller angle, which will provide a sharper blade;
• the blade is sharpened more strongly in the nose, which helps make more accurate and thin cuts;
• sometimes it has small funnels or “scallops” on the blade to prevent sticking to food;
• balanced weight;
• comfortable to hold despite the size;
• Features a seamless design from handle to blade, it is great for people with small hands.

What to look for when buying a Santoku?

Santoku are usually made of stainless steel, but also ceramic or high carbon. Most reputable manufacturers still prefer high-carbon steel because of its long-term benefits: it is stronger, more durable and stays sharper longer than other materials.

A sharp blade is the key to any good kitchen knife. Products made from high carbon steel are already equipped with a sharp blade. However, eventually you will have to sharpen the device. But here special attention should be paid to the fact whether the manufacturer offers lifelong sharpening. However, this service is available only for the premium segment of Santoku.

And the last thing you need to pay attention to is the price. In fact, the santoku is a universal knife for general use, and therefore its cost cannot ruin your family budget. Many companies develop high-quality products at affordable prices that will delight you with the durability, functionality and sharpness of the blade.