You will also receive free newsletters … It can be used as a general chopping knife. The santoku knife is designed to provide a comfortable, well-balanced grip. 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. That knife would improve upon the traditional Japanese kitchen knife design by combining it with western chef knife style to create a knife that is still recognised worldwide. It’s especially popular with female chefs, and Giada de Laurentiis uses one religiously. ... AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Both a santoku and a chef’s knife are general-purpose knives, and can be used for most kitchen prep work. $184.95$184.95 $231.00. The santoku, meaning ‘three virtues’, is a multi-purpose knife that takes its name from its ability to easily handle meat, fish and vegetables. The two knives are different sizes, have different … It can be used as a general chopping knife. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. The Santoku knife came later, around the turn of the 20th century. They have no bolster allowing the entire blade to be used. FREE Shipping by Amazon. Why santoku translates to "three virtues." 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. 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. We love using Santoku knives for getting super-thin slices of meat, fish, vegetables, and fruit. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. When buying a santoku knife, look for ease-of-use. 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. Any cutting job involving slicing can be easily carried out efficiently using this knife. Build & Design. Get it as soon as Fri, Oct 9. Regardless, you may still be limited by it. The Mercer Culinary Genesis Forged Santoku Knife, 7 Inch is an Amazon Bestseller, Need help choosing knives for your kitchen? Santoku knives steal the show when it comes to slicing, dicing, and chopping. The word Santoku translates as “three virtues,” or “three uses,” and after using a Santoku knife, you’ll find that its design helps it excel at three common kitchen tasks: slicing, chopping and mincing. It’s quite amazing to think that the nakiri knife still has a place in the world today. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction. Need help choosing knives for your kitchen? All content © 2019 by Eric Troy and CulinaryLore. The knife was originally invented for Japanese homemakers. The name means "three virtues", indicating its … TV chefs “ooh and aah” about the knife: “Its the only knife I use! The longest Santoku you are going to get is 7 inches. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Rachael Ray, in particular, comes to mind. Santoku Knife 7 Inch Kitchen Knife German High Carbon Stainless Steel Knife with Ergonomic Handle Ultra Sharp Chef's Knife for Kitchen&Restaurant. While that may sound like a chefs knife, keep in mind that it was also invented for Japanese homemakers who wanted to cook Western style food. Trim excess fat and use tip for boning rib roasts, steak and fish. Santoku knives do not have bolsters although many chef’s knives do. More Buying Choices. Santoku knives are lightweight and finely balanced. Santoku Knife Uses And Features: In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. Equipment Corner: Do You Really Need a Santoku Knife? Some of the knives employ San Mai laminated steels, including the pattern known as suminagashi (墨流し literally, "flowing-ink"). The ATS-314 core is exceptionally well heat treated, as they use molten salt baths in the process, which we agree is an excellent way to go about heat treating this steel. All Rights Reserved. These three virtues represent the major uses of santoku.The santoku knives are the master of chopping, dicing and slicing. With few exceptions, Santoku knives typically have no bolster, sometimes incorporate "scalloped" sides, also known as a Granton edge, and maintain a more uniform thickness from spine to blade. 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. The most all-purpose knife. Got you covered. Find Wusthof Santoku knives at Williams Sonoma. And, on a chef’s knife, you can grip the handle further back toward the butt to allow the weight of the blade to help you chop through tough items, including the occasional bone. If you buy a traditional Santoku knife, which, as mentioned, are meant to use in a slicing or chopping motion rather than a rocking motion like we often use Western-style chef knives, you may find yourself uncomfortable. I’m afraid this is hype. I suspect that the small and lightweight design is a bit reassuring. Buy on Wayfair. Santoku are derived a lot from japanese vegetable knives (nakiri), and are optimized - flatter though not completely flat profile, harder material on a quality knife - for techniques where the pivot point is the hand/wrist of the user and the knife is lifted off the board in its entirety between cuts. What is a Santoku Knife Used for? A santoku knife, like already mentioned, offers great balance and is comfortable for … 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. You can do anything with it!”. CHECK PRICE ON AMAZON. 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. Knife Type: Santoku; Steel Type: ATS-314 Stainless Santoku knives are similar to Western-style chef’s knives with a few key differences in size and shape. Their ultra-sharp single-beveled edge gives them almost unparalleled cutting accuracy. Please contact for permissions. The high profile of the blade makes the santoku well-suited for home use, keeping the knuckles well above the cutting board. Santoku is a word that refers to three cutting tasks in the kitchen. As mentioned above, you can use it to prepare fruit, veggies, boneless meat and poultry, fish, etc., thanks to its wide blade, which makes cutting a breeze. These tasks include mincing, dicing, and slicing. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle. A Santoku knives’ convenience is seen as it is used in the kitchen. How to use santoku in a sentence. Our first … This knife is not used the whole blade for cutting. Knives possessing these laminated blades are generally more expensive and of higher quality. The santoku knife was first created in Japan to be a more user-friendly alternative to the traditional vegetable cleaver. The Santoku’s blade is … 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 indicating a multi-use, general-purpose kitchen knife. A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. Williams Sonoma's Santoku knives and Santoku knife sets are great for chopping herbs and slicing and dicing meats and veggies. 4-7/8" Double-D®-edge blade. Rachael Ray, in particular, comes to mind. Blackened Fish Tacos with Creamy Coleslaw. Japanese cooks tend to use forward or backward strokes, or a straight up and down chop. 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. In the other side, the knife of santoku is its younger relative quite similar – and always misunderstood. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones.