What Is The Incredible Santoku Knife Used For?

The santoku knife has become one of the most popular kitchen knives for both home cooks and professional chefs. With its shorter, wider blade, this all-purpose Japanese knife can handle a wide variety of kitchen tasks. Read on to learn all about the santoku knife including what makes it unique, how to use a santoku knife, and why it’s a must-have addition to any kitchen knife set.

What Is a Santoku Knife Used For? A Multi-Purpose Kitchen Knife

A santoku is a general-purpose kitchen knife originating from Japan. The name “santoku” translates to “three uses” or “three virtues”, referring to the knife’s versatility for slicing, dicing, and mincing.

Unlike a traditional Western chef knife, the santoku has a shorter, straighter blade with a curve from spine to edge. The flatter profile allows for fast, straight chops and clean cuts. The blade is also wider to allow for easy scooping up of sliced or chopped ingredients.

With its thin blade and precision cutting edge, the santoku knife is an excellent typre of knife for chopping vegetables, slicing meat, mincing garlic, dicing onions, and more. It’s an all-around workhorse for any cooking task.

How Is a Santoku Knife Used? Proper Cutting Techniques

To get the most out of your santoku, it’s important to learn proper cutting techniques. Here are a few tips:

• Use a gentle rocking motion as you slice. The key when using a santoku is to slice with a subtle rocking motion, gently moving the knife up and down as you cut through ingredients. Avoid aggressively “walking” the knife up and down as this can warp or even chip the cutting edge over time.
• Keep the flat side of the blade against the cutting board as you slice.  As you slice with the santoku, try to maintain contact between the broad flat side of the blade and the cutting board. This stabilizes the knife and helps prevent thin slices from sticking to the blade.
• Use the tip of the knife for controlled, delicate cuts like mincing garlic. The precision tip of the santoku is perfect for tasks that require controlled cuts like mincing garlic or shallots. Use just the front 1-2 inches of the blade with gentle up and down motions for the finest mince.
• Place your fingers on top of the knife blade for better control.   Proper hand placement improves control and stability. Grip the upper half of the blade near the spine with your fingertips. Keep knuckles curled under for safety.
• Chop with just the front half of the blade to protect your fingers.  For quick chopping tasks, hold ingredients with fingertips curled under and only use the front 3-4 inches of the santoku blade. This protects your hands and allows for fast, repeated rocking chops.
• Let the knife do the work! Avoid excessive pressure. A sharp santoku glides through ingredients easily.  A properly sharpened santoku requires minimal hand pressure. Let the incredibly sharp edge do the cutting rather than forcing the blade through ingredients. This preserves the edge and prevents damage.

Why Get a Santoku Knife? Benefits Over a Chef’s Knife

So why choose a santoku knife over other knives like a Western chef’s knife? Here are some of the benefits:

• Shorter blade length improves control and makes slicing, dicing, and mincing easy.  The santoku’s shorter blade, typically 5-7 inches long, gives you greater tip control compared to a 8-10 inch Western chef’s knife. This allows for precise slice cuts, uniform dices, and super fine minces.
• Wider blade efficiently scoops up chopped ingredients from the cutting board.  With a blade width of 1.5-2 inches, the santoku can easily scoop up all the chopped herbs or vegetables and transfer them to the pan or bowl. The wider chef’s knife can leave some behind.
• Thinner blade cuts through foods with less resistance.  At 2-2.5mm thick, the santoku’s blade is thinner than many chef’s knives. This results in less friction and drag when slicing through vegetables, meat and other foods.
• Lighter weight reduces hand fatigue for prolonged kitchen prep.  Weighing 5-7 ounces, the santoku prevents hand strain and fatigue that can occur when using a heavier 8-12 ounce chef’s knife for extended periods.
• Pointed tip gets into tight spots that a curved chef’s knife can’t.  The precision pointed tip of the santoku allows you to make cuts that a traditional curved chef’s knife can’t, like slicing pineapple rings or cutting out tomato cores.
• Granton edge reduces friction and keeps thin slices from sticking.  Santoku knives often have hollow-ground dimples or granton edges that reduce surface tension for clean, thin slices. Food doesn’t adhere to the blade as much.

Overall, the santoku is an incredibly versatile kitchen tool perfect for most cutting, chopping, and slicing tasks. It’s a must-have for any home or professional kitchen.

What Is The Best Handle For A Santoku Knife?

When selecting a santoku knife, one of the most important factors to consider is the handle which has a lot of bearing as to how it is used.

The ideal handle provides a comfortable, secure grip and proper balance for the blade. Most experts agree that a full tang santoku knife is best. Full tang means the steel blade extends through the entire handle, which is then affixed with rivets. This provides stability and excellent control when cutting.

High quality materials like pakkawood, stabilized wood, or G-10 composite are preferred for comfort and durability. Pakkawood handles are moisture-resistant and look beautiful. Stabilized wood offers a traditional look with modern resilience. G-10 is an incredibly tough layered fiberglass material.

For pro chefs, a full metal handle is also an option, though these can get slippery when wet. The handle shape should fit comfortably in your grip, typically with a slight curve inward for ergonomics. An ambidextrous santoku knife handle allows for ease of use with either hand.

Overall, the full tang pakkawood, stabilized wood, and G-10 composite handles give an ideal blend of comfort, strength, and balance. This ensures you get the most precise cutting control from your santoku knife.

Best Santoku Knife Buying Tips: What To Look For

When shopping for a santoku knife, keep these key factors in mind:

• Blade material: High-carbon steel offers a super sharp, durable edge but requires more care. Stainless steel resists corrosion but doesn’t get as razor sharp.
• Blade length: Standard is 165-180mm (about 7 inches). Shorter is better for control. Longer allows faster prep.
• Weight: Lighter is easier to handle but may feel less substantial. Heavier has more “heft”.
• Handle material: Wood or composite offers grip. Metal can get slippery when wet.
• Comfort: Make sure the handle fits your hand and grip style.

How much should I spend on a Santoku knife?

When investing in a quality santoku knife, expect to spend anywhere from $50 to $500 or more. There are good options at every price point. In the under $50 range, you can find decent stainless steel Japanese-style santoku knives from brands like Kiwi or Victorinox.

Moving up to the $50-150 range provides access to professional quality options with higher carbon steel like a classic Mac knife or composite blades from Global. This mid-range is the “sweet spot” for most home cooks to get a superb performing santoku that will last for years with proper care.

Beyond $200, you enter the realm of custom, hand-crafted santoku knives by elite Japanese knife makers like Miyabi and Shun. These feature premium materials like layered Damascus steel and hand-polished Japanese oak handles. While price doesn’t always guarantee quality, these luxury santoku knives are incredible works of functional art.

Top of the line forged santoku knives can run $500 and beyond. Professional chefs may want to invest at this level, but casual cooks get nearly equivalent performance from mid-range knives.

Consider how often you cook and your skill level. An entry-level $50 santoku can still provide a great experience for someone starting out in the kitchen. Ultimately finding the ideal balance of quality materials, precision edge, and comfortable handle is more important than the price tag.

Caring For Your Santoku Knife

• Hand wash and dry your santoku after each use. Don’t let it soak or put it in the dishwasher.
• Use a honing steel frequently to keep the edge aligned and sharp.
• Sharpen with a whetstone as needed to restore a super sharp cutting edge.
• Avoid cutting hard materials like bone, glass, or frozen foods which can chip the blade.
• Store in a knife block, magnetic strip, or edge guard to protect the blade.

Key Takeaways on the Incredible Santoku Knife

• With its shorter, flatter blade the santoku is ideal for chopping, slicing, and mincing.
• Proper cutting technique is key to avoiding damage and getting clean cuts.
• A santoku is lighter and gives you better control than many chef’s knives.
• High-carbon steel blades offer maximum sharpness and edge retention.
• The santoku is an essential, versatile addition to any kitchen knife set.

So give the santoku a try for all your vegetable, meat, garlic and other fine cutting needs. Once you master using a santoku knife, you’ll find it’s one of the handiest tools in the kitchen!