What Is the Santoku Kitchen Knife and How to Choose It?

To choose the right santoku kitchen knife, you need to understand what it is used for and what products it can cut. This multifunctional knife is able to solve various tasks of cutting, butchering, and even chopping. Multitasking is already in the name, santoku is translated from Japanese as “three good things”. However, only a high-quality tool will have smooth and clear blade movements, all fakes and parodies of the original will spoil the impression and mood.

The shape and dimensions of the classic santoku

A real santoku knife is characterized by a wide, straight, well-balanced, and sharp blade with a length of 12 to 18 cm and the absence of a pointed tip. The butt is on the same line as the handle, a kind of hybrid of a kitchen hatchet and a knife. Each part is working and is designed for certain types of work. For example, it is convenient to chop with a section of the blade from the tip to the middle, and the middle is suitable for cutting hard foods.

Notches on the blade are more common on products from European manufacturers, they:

• Reduce friction on products, making work easier.
• Reduce the sticking of soft products, resulting in a smoother and more even-cut surface.
• Reduce overall weight, making cutting more comfortable.

Traditionally, sharp Japanese knife blades are made of high-carbon steel. On an industrial scale, stainless steel is used for affordable products.

Only a few manufacturers have chosen ceramics, and only in the last few years. It is important to understand that ceramic santoku is in many ways inferior in functionality to steel santoku, they can no longer chop, cut hard foods, or chop some vegetables.

Classic Japanese knives are sharpened on one side, making them sharper and less dull. For the European consumer, the cutting edge is increasingly sharpened on both sides.

When choosing a single-edged blade, consider which hand you will be cutting with. For left-handers, there are special series.

The purpose and capabilities of the Japanese station wagon

The multi-tasking santoku knife – a native of Asia with Japanese improvements – is suitable for cutting, chopping, chopping, chopping vegetables, fruits, meat, and herbs. It is ideal for cutting into cubes, straws, and small pieces.

Can be used to cut:

• Raw and boiled meat.
• Gastronomic products (sausages, rolls, boiled pork, etc.).
• Hard and semi-hard cheeses.
• Sushi is in the making.
• Vegetables for snacks and salads.

However, the capabilities of the santoku are limited – the knife is not designed for cutting solid foods, and it should not be used for bones, frozen meat, and fish. It will NOT work to peel vegetables and separate the fillets from the bones. It is preferable to use for working with soft and finished products.

Choose santoku knives with blades made of hard steel with high carbon content, chromium, molybdenum, and vanadium additives. The handle should not slip in the hand, not absorb fats, and not be afraid of moisture.

When choosing a santoku knife, do not forget the general rule – the size depends on the hand, and the handle should lie comfortably in the palm of your hand and not slip. The large size range of this knife will help you choose the right tool for any brush.

Find the best santoku knives available on the HexClad website.

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