Why santoku translates to "three virtues." Nakiri – 菜切り包丁 (Nakiri bocho) mean a knife for cutting greens, other words, it is a knife for vegetables.Santoku – 三徳包丁 (Santoku bocho) mean a knife for three uses.. Granton knives also look beautiful, adding to their appeal for home cooks. It’s said that almost every Japanese home has a Santoku. The blade of the knife needs to be very … Regardless, you may still be limited by it. TV chefs “ooh and aah” about the knife: “Its the only knife I use! 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. 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. Cheese cutting. Best Uses for Santoku Knife: Cut all kinds of meat. ( ) 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. Due to its wider blade, the Santoku can easily slice through your food with better precision. The Santoku’s blade is flat, unlike many … Perhaps you’ve seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. The Chutoh is a medium-sized knife. This santoku … 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. It is less bulky allowing users more room for movement and easy agility especially when making quick slices. Santoku Knife FAQ Q: What is a santoku knife? The Santoku knife is a popular kitchen knife that you will see in many restaurants and food stalls. Santoku knives are Japanese knives that are gaining popularity in the U.S.—and for good reason. How to Use a Santoku Knife for Slicing. Santoku knives are basically used for the same things that chef knives are made for. This knife is just a little bit shorter than most other santoku … 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. The rocking motion we employ with our chef’s knife is difficult to achieve with a Santoku. However, the steel used to craft the santoku knife is heavier Japanese steel than the Western steel used to make chef knives. Outstanding Features of a Santoku Knife. 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. Sticking to its promise in delivering all sorts of cutting and slicing needs, the Santoku is indeed an all-around knife for multi-purpose and versatile use. A Santoku knives’ convenience is seen as it is used in the kitchen. 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. 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. To create a knife more appropriate for cutting fish and meat, the Japanese retained the height and the straight of the Nakiri but they added a sheep’s foot tip. It does this job perfectly, but you always need to avoid harder and more aggressive food such as meat bones, slicing bread, and also, you should avoid peeling different foods. The Gyutoh is regarded as the slicing knife and is mainly used for finely slicing meat and large vegetables. They do the same jobs but are constructed differently. The Western-style chef’s knife tends to be thicker and heavier, making it the workhorse for your kitchen, while the light-weight Japanese-style Santoku is perfect for fine, delicate slicing. Details of a Santoku Knife Image Source: unsplash. The knife will also be more balanced and contain no bolster like many chef fillet knives have. The advantage of the Santoku over the Nakiri is the tip, with a tapered tip it can pierce through meat and cut tough cartilage, tendons to easily separate bones. The Santoku is like a chef’s knife… Since chef’s knives are double-beveled they are much thicker and are thus heavier. Uses: The main difference between a Santoku knife and a Chef knife lies in the way they are used in cutting foods. I’m afraid this is hype. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. They are specialty knives used for creating beautifully thin slices of meat and vegetables. It is an ultrathin knife that is as perfect as nakiri knife when it comes to slicing vegetables, meat and other food into really thin slices. Gyuto vs. Santoku Comparison. In fact, the name translates roughly into “three uses.” Those uses were slicing fish, cutting meat, and chopping vegetables. You can do this by hand-washing the knife with dish soap and then storing it in a wooden box. They are very similar to chef knives, but you will find that the Santoku knife is shorter, more precise, thinner, straighter, and often sharper as well. Purpose . 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. If you have small delicate hands, however, you may find yourself in love with your Santoku. Available in 5 to 8 inches, the santoku has a thinner edge than a chef's knife and allows for more precision work. It’s a bit odd that this knife should become some elite and trendy professional tool. Santoku knife uses: Shape of Santoku. In addition to the tip, the Santoku has a gently curving edge compared to the flat edge of the Nakiri. discussion from the Chowhound Cookware, Knives food community. In view of its uses, the three virtues of a Santoku knife are “meat, fish, and vegetables” however it is also popularly referring to the three main functions of a knife… The typical chef knife has a heavy blade with a nice thick spine. Looking through blogs and even books that mention kitchen equipment, I’ve noticed that completely novice cooks, when trying out chefs knives and Santoku knives, tend to choose the Santoku. I used the rocking and crosscut motion, almost always. Fortunately, this will not be a problem if you choose the Mercer Culinary M22707 Millennia 7-Inch Granton Edge Santoku Knife. Besides just being a guard, the inward curving design of the bolster allows you to choke up on the handle and place your finger along the guard giving you more control of the knife. The single bevel offers a sharper 12-15 degree angle making it possible to create thinner blades while offering the same strength and quality. Any cutting job involving slicing can be … The modern-day Santoku incorporates a thin blade and is lighter in weight, but don’t be fooled — the Santoku is a capable multi-use knife, and is in fact the favored all-rounder knife used in lieu of a western chef’s knife in many Japanese homes. They are designed to cut these three foodstuff with one knife without difficulties. It is used when the Shotoh is too small and the Gyutoh too big: an all-purpose kitchen knife. The idea that usually comes to people’s heads when they think of knives is that of a chef’s knife. It also comes with a special coating that is known for being extremely resistant to rust. It has a straight edge, a … If you add this knife to your kitchen, you will never regret it. Don’t underestimate the Santoku knife though, it has a blade that can cut through bone, too. 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. In fact, the Santoku is simply a slicing and chopping knife that can be used much like a traditional European (Western) chef’s knife. A santoku knife is a Japanese knife designed to provide a more comfortable and balanced experience in the kitchen. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. It is also the preferred choice of knife for many cooks since it offers easy maneuverability and handling. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? The Santoku knife is shorter and is less intimidating than a Chef’s knife. Tojiro DP Santoku 6.7″ The Basic Knife. Once you learn the skills to use the Santoku knife, you can use them with many other knives, too. 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. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. The narrowness of the blade keeps it incredibly sharp, while the flatter edge and lack of a tip mean that this blade can cut straight down. 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