The santoku knife, a Japanese-designed knife, is becoming increasingly popular worldwide. It is smaller than a chef’s knife and can chop, slice, and cut with ease. Quality depends on materials, manufacture, and balance, and proper care is necessary to maintain its functionality.
The santoku knife is a Japanese designed knife that is now being produced in many different countries. It can often be seen in cooking shows in places like the United States, and its popularity has led to an increase in demand. The santoku is often seen as an alternative to the chef’s knife and especially appealing to those with slightly smaller hands because it is usually quite a bit smaller than the chef’s knife.
In Japan and elsewhere, these knives can have many variations in appearance and size. They usually have a smaller angle than a chef’s knife with the handle well above the bottom of the blade. The preference in materials tends to various grades of steel, which can produce strong cutting ability. Occasionally ceramic is used, but most often these knives are made of steel.
Size differences can be significant. A small santoku blade typically does not exceed 7 inches in length. Others may be longer and may be approximately 9 inches long.
One very noticeable difference between the traditional Japanese santoku knife and those made in other countries is the bottom of the blade. In Western countries, this is often given a scalloped edge, and many believe that all knives of this type must feature scalloping. In fact, this is not true and a true Japanese santoku rarely has this characteristic. That doesn’t necessarily make the feature a bad thing, and some cooks praise it for making it easier to keep food from sticking to the knife while cutting. On the other hand, it makes it less authentic in style.
There are many different tasks a santoku knife can be employed for. Usually people say that the knife can chop, slice or cut with ease. Interestingly, the word santoku can mean “three virtues” and the Japanese recognize the knife by its triad of skills or by its three most common uses.
It is true of all knives that quality does not simply depend on shape, size or design. Judging the difference between a good and mediocre knife typically depends on the manufacture, materials, and balance. For example, anyone looking for a santoku knife is advised to choose one that has the tang of the knife (the part of steel that extends into the handle) running along the handle. Choosing a good quality steel is just as important.
Selecting a good quality knife, and there are many choices, is not enough. Knife care is also important. Knives will not stay sharp if they are washed in the dishwasher or stored improperly between uses. When people invest in a quality santoku knife, they should plan to take proper care of it so that it continues to be functional and showcase its three virtues in the kitchen.
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