The Santoku knife is among the most valuable Japanese knives you could have in your home. But how can you use a Santoku knife correctly? Today, we focus on this special Japanese knife and see what makes it so unique and how to use it accurately.
These knives are a must-have for your kitchen knife collection. In Japan, top chefs and home cooks use these knives extensively. The three qualities or three uses of cutting, slicing, and mincing are clearly defined by the term Santoku. It excels at all of these tasks and is a great choice for cutting very tiny pieces of food, enhancing the overall appearance of finished meals.
Uses Of Santoku Knife
The Santoku knives are used for a variety of cutting methods. Here are a few ways to use this form of kitchenware if you learn proper culinary skills:
To cut fresh produce, use the sharp cutting edge of a Santoku knife. These broad knives’ sharp edges slice through organic materials like air.
These Santoku blades are ideal for making exact cuts and slicing through pieces of meat. But remember that cleaning and disjointing pieces of beef will almost certainly require a different blade.
Put several fruits or veggies on a chopping board and mince them with the Santoku blade using continuous movements. You can dice up meat as finely and accurately as possible, particularly after utilizing a blade sharpener.
Chopping fine pieces with these Santoku blades is a breeze, mainly due to the thinness and sharpness of the knives. You can use a Santoku chef knife to make thin slices to your favorite ingredients.
Qualities Of A Santoku Knife
Always look for the following qualities in a Santoku knife:
Durability of the Santoku blade
These days, many brands try to cut expenses and increase revenue by using lower-quality chefs knife raw materials, but make sure you look for a knife with high-quality steel. Consider a stainless steel blade if you plan to buy yourself the best Santoku knife.
Thinness of the Santoku blade
A Santoku knife is very lightweight. It’s thin while still being able to slice through flesh and fresh produce in the kitchen. Before purchasing a Santoku blade, remember to check the blade’s thinness. A true Santoku has a thinner blade without sacrificing performance.
Slicing position of the Santoku blade
The knife’s blade must be honed with an angle to have the perfect cutting performance. If not, you won’t get the most out of your blade.
Strength of the Santoku blade
A knife blade should be strong and versatile for better usage and high-quality performance.
Bevels of the Santoku knife
These knives essentially have only one bevel. However, as the Santoku knives have become more prevalent in the west, some knives now have double bevels similar to a chefs knife.
Size of the Santoku knife
Santoku knives range in blade length from five to ten inches, and you can pick one that best suits your needs. For example, when slicing or cutting with a big knife, people with small fingers may not be able to maintain complete control.
How you will use the knife determines the diameter of the Santoku knife. If you want to slice tough meat and fat, use a medium-size knife, such as a seven-inch Santoku knife with a beveled front and a smoother head, ensuring ease and comfort.
Sharpness of the Santoku knife
Sharpness is an essential attribute of a Japanese knife, and the Santoku knife thrives in this regard. The knife’s blade is very sharp because of its high-quality steel construction. These knives are likely the most efficient tool for making tiny pieces of meat, fish, or vegetables due to their sharpness.
Handle of the Santoku knife
This chef knife’s handle is Pakka, which adds to the Santoku knife’s excellence while reducing stress, tiredness, and soreness associated with prolonged use. It is an African wood lauded for its resilience and convenience.
The handles are strong and durable. As a result, they endure humidity, warm air, and cold temperatures for a long life, regardless of their size.
The Santoku Knife Blade
The blade is the distinctive feature of a Santoku knife, which makes it stand out in the world of cooking utensils. The metal has more carbon, making it slenderer, and as a result, the blade is robust and light. Honing at an angle of about sixteen degrees produces this advantage.
There are three types of Santoku knife blade:
- Steel blade
- Damascus steel blade
- Ceramic steel blade
Maintenance of a Santoku knife
Maintaining the quality of the Santoku knife blades depends upon how well you take care of them. Always clean your Japanese kitchen knife with lukewarm water after use, and use a damp washcloth or soft brush to clear any particles. Then wipe the Santoku knife blade fully dry with a cloth.
Chopping Boards That Work With a Santoku Knife
Search for chopping boards made of bamboo material for the best results. They work great with knife blades and have a pleasant fragrance that lingers after repeated usage.
These chopping boards are more expensive than plastic cutting boards or those made of other types of wood, so you might want to go with a more affordable option if you have just started cooking.
If you want something more affordable, wooden boards also perform very well and come in various designs to suit the sort of food you will chop. Choose a plastic cutting board if you don’t want to spend a lot of money.
When choosing a chefs knife for everyday use in the house, you have many options. While having a lot of knives to choose from is fun for culinary experts, it may be overwhelming for regular consumers. A multifunctional Santoku knife can meet almost all of your cooking requirements.