Over the years, the Santoku knife has risen in popularity to become one of the most popular knives in the world. This style of knife has become a staple in household and professional kitchens alike and in this article, we’ll be looking at the origins of the Santoku knife, how to spot one, and what the best uses are for this most versatile piece of cooking equipment.
The History Of The Santoku knife
The Santoku knife is a Japanese knife which originated in the first half of the twentieth century. Traditionally in Japan, a Gytuo knife would be used for cutting meat, a Deba knife for fish, and a Nakiri knife for vegetables. The word ‘Santoku’ means ‘three virtues’, which refers to its three key purposes - cutting, slicing, and chopping - making it a more versatile version of its predecessors.
How To Spot A Santoku Knife
Recognising a Santoku knife is relatively simple if you know what features to look for:
Blade Shape: The Santoku knife has a shorter and wider blade compared to traditional chef’s knives. The blade typically measures between 5 and 7 inches in length, and has a flat cutting edge with a rounded tip, known as a "sheep's foot." This unique blade shape makes it easier to chop with a smooth, downward motion rather than the rocking motion used with other knives.
Blade Angle and Design: A Santoku knife typically has a thinner blade and a sharper edge compared to Western chef's knives. The angle of the blade is usually between 12 and 15 degrees, making it ideal for precise cuts.
Granton Edge (Scalloped Blade): Many Santoku knives feature a Granton edge, where small indentations along the blade help prevent food from sticking as you slice. While not present on all models, this can aid efficiency in cutting.
What is a santoku knife used for?
As the Santoku knife becomes more commonplace in the chef’s kitchen, so do the number of uses it has. Below are some of our top recommended ways to use a Santoku knife, which will really show you what these kitchen aids can do.
For example:
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Cutting or chopping meat products
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Slicing or preparing cheese
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Mincing and dicing any type of herb
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Mincing, slicing, or chopping fruits and vegetables
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Producing fine, or thinner slices of seafood
On top of being a complete master of chopping and preparing the food items above, the Santoku's wider blade allows for it to be much easier at scooping diced ingredients off a chopping board and using it for other food preparation tasks.
To get the most out of your Santoku knife, it’s vital that you keep it sharp and kitchen-ready. Read our guide on how to sharpen knives, or book a free knife sharpening for any of your Katto knives.