The Santoku knives are highly sought-after Japanese kitchen knives that have gained popularity in recent years in the West. This type of knife is often used for cutting vegetables, meat, and fish, and has become a staple for cooking enthusiasts. It is characterized by its straight blade, short handle, and overall shape that makes it easy to use. In this article, we will explore the most important features and the criteria to consider when buying a quality Santoku knife.
Learn all you need to know about Japanese Santoku knives.
When it comes to Japanese cuisine, no knife is more essential than the Santoku. The French expression “three good elements” refers to the three fundamental tasks: slicing, dicing, and chopping in the kitchen. Therefore, it can be used for anything and everything!
It can be found in a wide variety of Japanese knife brands, from the most prestigious like Kai and Global to smaller artisanal manufacturers like Tadafusa and Masashi. There is no kitchen in Japan without a Santoku knife. It is often compared to the chef’s knife, and not without reason.
In the kitchen, cutting anything in half creates a moment of balance that makes subsequent tasks easier to manage. This blade can also be dimpled to create tiny air bubbles between the blade and the food, greatly simplifying the cutting process.
As the Santoku knife is one of the most common tools for achieving uniform slices that do not alter the texture of food, it is an imperative necessity in Japanese kitchens.
Varieties of cutlery and their uses
Kai, Global, Chroma, and many others are just a few of the many manufacturers that offer Santoku blades. One can find Santoku knives with a variety of hardwood handles and decorative touches, such as Damascus and marbling. There are even storage cases that are very practical. It is essential to choose the right knife based on your goals and preferences.
You can use your knife for anything you want, such as:
- Cutting vegetables into small cubes or thin slices
- Slicing meat into thin strips
- Cutting fish into small pieces
- Chopping fresh herbs
- Cutting fruits into pieces
- Chopping nuts and legumes into small pieces
- Dicing onions into small pieces
- Cutting food into cubes for soups and stews
- Chopping food into small pieces for salads and sauces
- Slicing food into thin strips for sandwiches and tacos.
Everything you need to know about the Santoku knife
Japanese cuisine is an intriguing and singular aspect of the country’s heritage. Due to their marked differences from French customs, Japanese recipes and cutting procedures involve a set of unique skills and a high degree of finesse.
As a cultural practice, Japanese cuisine is treated with the utmost respect and reverence from start to finish. This has led them to conclude that a set of specialized knives, each designed for a distinct purpose and optimized for a different type of food, is necessary to perform these cuts correctly.
Since its introduction over two decades ago, the Santoku knife is ubiquitous in kitchens around the world, earning it the reputation of being the most recognizable and popular knife style.
The benefits of having a Japanese Santoku knife
The Santoku knife is a versatile tool that can be used for slicing, dicing, and chopping. Common culinary tasks for which it excels include dicing garlic, slicing cheese, and chopping nuts and fruits. Its blade is unlike any other, with a tapered tip that allows for easier balance during cutting.
As we mentioned, for an even smoother cut, this blade can be dimpled to create tiny air bubbles between the metal and the material being cut.
How to know which Santoku knife to buy?
There is a wide range of prices among the brands we previously mentioned. You will only fully benefit from your knife if it is of high quality.
Santoku knives come in a wide variety of materials and designs, including Damascus, marbled, and wooden handles. If you are looking for a versatile kitchen knife set, you can find them in stores or by going directly through our website.
The importance of the Santoku knife in Japanese culinary culture
The learning of traditional Japanese cooking and its preparation is fascinating, as Western and Japanese cooking styles are very different. Recipes and complex cutting techniques require both a skilled hand and a great deal of expertise in the field.
The Japanese consider cooking an art, where each ingredient must be handled with the greatest care and respect for the dish to truly shine. This necessitates the use of specialized tools; for example, different types of knives are used for different purposes and are better suited to the shape of the final product and the material to be cut.
The Santoku knife is a precious piece of Japanese kitchenware that plays a crucial role in traditional Japanese cooking. Its indispensable role in Japanese cuisine has earned it widespread acclaim over the past two decades.
Features of Santoku knives
| Feature | Description |
|---|---|
| Type of knife | Santoku |
| Blade length | Generally between 13 and 20 cm |
| Blade shape | Generally straight, with a slight curve towards the tip |
| Blade material | Stainless steel, carbon steel, Damascus steel |
| Handle material | Wood, plastic, bone, horn |
| Main use | Slicing, chopping, dicing |
| Country of origin | Japan |
Santoku knives are characterized by their unique shape, with a short and thick blade and a tapered tip. The blade length typically ranges from 13 to 20 cm, although some variants may be shorter or longer. The name “Santoku” means “three uses” in Japanese, referring to the primary uses of this blade: cutting, chopping, and dicing.
Santoku knives are typically made with high-quality stainless steel, making them resistant to rust and easy to maintain. They also usually have a wooden or plastic handle for better grip. Due to their unique shape and versatility, they are often used by professional chefs and experienced cooking enthusiasts.
Comparison of the best Santoku knives of all time:
| Product Name | Features | Average Price | Advantages | Disadvantages |
|---|---|---|---|---|
| Shun Classic 18 cm Santoku | Made in Japan with VG-MAX steel, sharp blade, Pakkawood handle | About €200 | Very sharp, comfortable handle | High price |
| Global 18 cm Santoku | Made in Japan with pressure-molded stainless steel, sharp blade, stainless steel handle | About €150 | Very sharp, comfortable handle | None |
| Wusthof Classic 18 cm Santoku | Made in Germany with high-carbon steel, sharp blade, walnut handle | About €150 | Very sharp, comfortable handle | None |
| Mac Knife 18 cm Santoku | Made in Japan with chrome-molybdenum-vanadium steel, sharp blade, Pakkawood handle | About €150 | Very sharp, comfortable handle | None |
| Tojiro DP 18 cm Santoku | Made in Japan with high-quality VG-10 steel, sharp blade, Pakkawood handle | About €100 | Very sharp, comfortable handle, affordable price | None |
Conclusion
In conclusion, Santoku knives are a must-have for any professional or amateur cook. They are versatile, ergonomic, and offer remarkable cutting precision. The Santoku knives of 2021 are made from high-quality materials and possess unique features that make them the preferred kitchen tools for all types of culinary preparation.
Consider the features, price, and advantages and disadvantages of each product to make the best choice. It is also important to note that regular maintenance of your Santoku knife will help prolong its lifespan and maintain its performance. Finally, when choosing a Santoku knife, you are making an investment for your kitchen that will serve you for years to come.