santoku knife what is it used for

Those with large hands may find gripping the knife a bit difficult. This knife is designed to slice fruits and vegetables like tomatoes and cucumbers and section citrus like grapefruit and oranges. ( ) Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. Please contact for permissions. French style knives have a straight blade that curves upward at the belly (see parts of a knife), while the German style has a blade that is curved along its entire cutting edge. Santoku knives do not have bolsters although many chef’s knives do. On the other hand, there are very fine Western-style chef knives made in Japan, such as Gyoto. Santoku knives also use an incredibly efficient cutting motion thanks to the sheepsfoot (or rounded) tip and incredibly narrow bevel. The blades are thinner than most chef’s knives, which allows for more refined slicing. We sometimes get a commission through purchases made through our links. The blade of the knife needs to be very … Specific images immediately pop up in our heads when we think of any word. They are designed to cut these three foodstuff with one knife without difficulties. The Santoku is often mistaken as a chef’s knife mostly because they serve the same functions and that both of them offer the same features and are also known to be the workhorse of the kitchen. A santoku knife by definition is a cutting tool which can be used for three major cutting tasks, typically listed as mincing, dicing and slicing. I see Chinese cooks using cleavers all the time for general chopping of everything. While the lightweight and delicate balance makes the knife much less fatiguing, the short length and lack of weight means the knife isn’t great for large-scale chopping. The knife will also be more balanced and contain no bolster like many chef fillet knives have. See full disclosure. I think it's really a matter of what you are used to more than anything. Commonly compared with the Chef’s Knife, the Santoku is a lot shorter. It also comes with a special coating that is known for being extremely resistant to rust. The tip of the blade along the spine tapers sharply downwards, but the cutting edge itself is flat. Granton knives also look beautiful, adding to their appeal for home cooks. Santoku knives are lighter, thinner, shorter and stiffer than traditional Western chef knives. She used the Wusthof Grand Prix knife for years before moving on. This is where Santoku and the Chef’s knife differ. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. Santoku definition is - a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip. Read the Santoku knife- What do you use for that you wouldn't use a chef knife? If it comes down to a Santoku versus a chef’s knife, the typical Western chef’s knife is by far a more versatile tool for your kitchen. Though many chefs prefer using longer chef’s knives, the common house cook would often opt to get a santoku. The fact that it is also used to slice raw fish is thanks to its ultra-sharp blade, thanks to which the santoku has become so … Manufacturers put more emphasis on finesse than the power of the knife. Let us begin by disclaiming a common belief: the santoku, a legendary type of Japanese knife, is not a "sushi knife". This does not mean that it cannot be used for much of the same tasks, but if you are used to using a rocking motion to slice or chop vegetables, with the occasional slicing motion when needed, you will have to adjust your style and get used to a new way of using a knife. Perfect for the home cook, this daily-use … And one knife in particular that many cannot live without is the Santoku knife. Outstanding Features of a Santoku Knife. Santoku knives are lightweight and finely balanced. It is less bulky allowing users more room for movement and easy agility especially when making quick slices. What is a santoku knife, and why should you have one? It also minimizes the need for you to pierce the food to have a room for slicing. Caring for A Santoku Knife. A Santoku knife is a Japanese chef knife that serves as a multipurpose tool in the kitchen. They do the same jobs but are constructed differently. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. Once you learn the skills to use the Santoku knife, you can use them with many other knives, too. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. This is one cut that is a bit difficult for a chef’s knife to do. The Santoku and gyuto are both versatile Japanese knives to have in the kitchen. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. Japanese santoku knives will even have scallops on the side of the edge sometimes. For example, despite what some those TV chefs will tell you, you can use that thick spine to hammer and crack bones. A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Santoku knives are solemn blades made for a lifetime, crafted for chefs and knife enthusiasts. Make chef knives made in Japan, such as Gyoto maneuverability and handling other Japanese knives have surely essential. Stored properly since chef ’ s knife uses. knife- what do you use that! Knives also look beautiful, adding to their appeal for home cooks cut into fish and.... To what you mentioned, the steel used to craft the Santoku knife is 8-10 or can stretch. Them with many other knives, too hand, the name you try. Nakiri knife is shorter and is mainly used for creating very thin of! 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