Cooking enthusiasts and professional chefs would be well aware of the Japanese extensive range of knives. Having perfected the craft for over six centuries, these knives are extremely popular and are widely used in homes, restaurants, and industrial kitchens.
The word ‘Santoku’ in Japanese translates to ‘three virtues. And true to its name, Santoku Kitchen knives are a versatile tool, well suited for comfortable and precise dicing, chopping, and mincing. Moreover, these exclusive and multipurpose Santoku knives are not just ideal for professionals but also for home cooks.
For a non-specialist, a Santoku would hardly look any different from a typical Chef’s knife. But to the experienced and professionals, a Santoku knife is a treasured and multipurpose kitchen tool. Though identical to a standard chef’s knife, a Santoku Kitchen Knife is much more than that with unique and distinct facets. This nifty kitchen tool, invented sometime in the early 20th century in Japan, has a build quality and durability fit for cutting into products of varying hardness, guaranteed to make cooking an enjoyable and effortless affair.
Features of Santoku KnivesMost chefs love to have a Santoku knife in their kitchens because of its high precision. Ensuring super thin slices, this kitchen knife requires a forward-backward motion as opposed to a usual knife. They are extremely prevalent not just in Japanese or Asian households but across the world, especially for those who know a thing or two about the art of cooking.
One of the best kitchen knives, Santoku knives offer precision and are surprisingly lightweight and easy to use. It has a heavy, durable, and sharp wide blade that measures 16-20 cm in length.
Some of the top features of a Santoku knife are:
• Japanese made
• Hardened Stainless Steel
• Thinner sharp blades
• Blade length varies from 15-20 cms
• High Precision
• A huge assortment in Santoku collections
• Curved tip (that acts as a distinct feature)
• Single beveled
• Granton edged (serrations)
Why use a Santoku Knife? What are the uses of Santoku Knives?Truly the ‘katanas’ of chefs in the kitchen, a Santoku knife is ideal for effortless chopping, dicing, slicing, mincing, shredding, and more food items ranging from vegetables to dairy to fish, meat, and poultry. The versatile style of knife is extremely handy and cuts into like a dream, helping home cooks and chefs achieve the desired results.
Santoku kitchen knives can easily cut into:
• Dairy products like cheese blocks, other dainty cheese varieties, and slices without breaking, crushing, or crumbling them
• Poultry like chicken, and other birds
• Vegetables (hard, juicy, plump, and soft, roots)
• Chilled meats including tough Red Meat
• Other meat products like Sausages and meatballs
• Petite vegetables like mushrooms
• Broccoli, Cauliflowers, Cabbages
• Green & Leafy vegetables
• Dried herbs
• Steak, roasted, and other cooked meats
• Fish and other seafood
• Sushi and Salads
• Bread, Pizza & Pies
• Fruits and Nuts
• Cakes & Pastries
Though they are multipurpose and highly functional, Santoku knives are not designed to break into bones or frozen foods since they can break or bend the knife and destroy the marvelous kitchen tool.
What makes Santoku kitchen knives different?Though Western-style knives are completely different from the Japanese knives collections, the Santoku is a remarkable one that is universally loved and used across the world by all who love culinary art. They were initially used only in Japan,
The short wider blade of the Santoku kitchen knife (as opposed to a typical Chef’s knife) provides great control in the knife movements that ensure uniform and precise cuts. The knife's handle is designed perfectly to fit into the palms of the person using it, both men and women.
Yet another distinct feature of a Santoku knife is the Granton edge, which ensures that the extremely sharp, single beveled blade cuts into all food items effortlessly, without bruising or deforming them, making this knife the most perfect one for use in all kinds of kitchens. Though the knife is lightweight, the blade is heavy enough to chop all kinds of root vegetables and even tough or chilled meats.
How to choose a Santoku Knife?Investing in a good quality knife is extremely important since it is one of the primary kitchen tools. And if well taken care of, some of these precious knives can last a long time.
The art of choosing the right knife itself is mind-boggling. So it is no surprise that one would be baffled looking at the number of options available in Santoku knives. So here are a few things to keep in mind while choosing a Santoku kitchen knife.
1. The thickness of the Blade
Santoku knives are characterized by thinner, sharper, and wide blades. It is the thinness that ensures easy, precise, and uniform cuts. This is an extremely important aspect to consider, especially in restaurants and industrial kitchens since the visual appeal of the food, to a great extent, depends on the cuts.
2. Tough & Solid Blades
The best kind of Santoku knives is sturdy and solid and not flexible. Hence, it is best to choose knife blades that are made of high carbon steel since it brings in more strength and durability to the knife.
3. High-Grip Handles
This is not just restricted to Santoku knives, but any. It is well recommended to choose a knife that offers non-slip handles, wooden or plastic, that offers a higher grip on the knives.
4. Easy to Care and Maintain
Though all knives require minimum maintenance once in a while, the premium Santoku knives are expected to be treated well and protected. But it is best to pick models that do not need elaborate care frequently.
Thus, Santoku knives are brilliantly sharp and can easily cut into the toughest of chilled meats and poultry as well as perform dainty and delicate slicing for sushi rolls and more. Moreover, the non-slip handle and high-quality steel blade make Santoku Knives an invaluable addition to a kitchen.