Apparently a santoku knife and a chef knife may look very similar if you are not a chef or an expert. But santoku knives are very unique and have a few special features.
Have you already bought a santoku knife and now want to know about what is a santoku knife used for in the kitchen? Don’t worry then. You are in the right place.
Let’s learn from this article!
Uses of Santoku Knife in the Kitchen: An In-depth Guide
The japanese word santoku means “Three virtues”. The knife is named santoku because of its ability of slicing, dicing and chopping. Or it can also mean “Meat, Fish and vegetables” , as you can cut all of these items by using a santoku knife.
Basic Features of a Santoku Knife
- Santoku knives have a broad sheepsfoot blade with a straight cutting edge and no tip.
- Santoku knives are 6/7 inches (15 /18 cm) long and have a flat blade.
- This type of knife has a balanced weight for cutting with ease.
- There is no bolster on this type of knife.
- You can use a narrower blade for more finer slicing.
- This knife is more comfortable to grip.
- The Santoku knife is smaller in size than the chef’s knife.
- A santoku knife is easier to sharpen than other knives.
Uses of Santoku Knife
The flat blade and the cutting edge of the knife with a little upward curve at the tip makes the slicing smother.
But the small curve doesn’t allow a rocking motion slicing method like the chef knife, as the curve is not steep enough.
These knives are ideal for slicing delicate pieces. This is because of the thinness and sharpness of their blades. You can effortlessly take a thin cut off your favorite vegetable or fish with a santoku knife.
The Santoku kitchen knife comes with a smaller, more maneuverable blade that specializes in fine cuts like dicing. It is typically around 7 inches, which is shorter than a chef knife.
Santoku knives also have a blade angle of 10 -15 degrees, which allows them to dice more finely than knives with a wider blade.
To dice fruits or vegetables, santoku knives use the cutting edge. These knives’ sharp edges sliced through organic materials like air.
The sharp blade of the santoku knife makes the chopping quicker while the flatness of the blade makes the chopping more uniform.
Chopping with a Santoku knife is similar to slicing in that it requires short, deliberate pushes rather than a back-and-forth roll. This knife can cut faster than other knives.
Best Uses of a Santoku Knife
- Cutting meat into delicate pieces.
- Slicing very thin slices of cheese.
- Mincing meat or herbs.
- Producing exceptionally fine slices of fish, seafood and veggies.
How to Sharpen Santoku Knife?
The best method to sharpen a santoku knife is by using whetstone. And here is the process.
- Whetstone should be submerged and soaked in water.
- Tilt the knife at the desired angle with the coarse side first.
- Smoothly move the knife up and down the stone.
- Make sure you do the same for the entire blade.
- If your knife is double-beveled, repeat the technique on the other side.
- Thoroughly clean and dry the knife.
However, follow the instructions that come with the whetstone.
Hopefully, you have learned the details about a santoku knife from this article on ‘what is a santoku knife used for in the kitchen’.
Not to mention that, as this knife is different from the chef knife, you may need some time to adjust with a santoku knife in the beginning.
Best of luck!