Santoku knives have become quite popular among chefs these days. They’re excellent kitchen tools, but are they good for cutting meat?
Yes, Santoku knives are good for cutting meat. As a matter of fact, they can be used to cut both meat and vegetables with ease. Thus, they are excellent multi-purpose knives that you can add to your kitchen.
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5 Things to Know About Santoku Knives
1. A Gift From Ancient Japan
The Japanese were among the first to learn the use of different knives in cooking. They used the Sashimi knife to prepare fish, the Gyutou knife to cut meat, and the Nakiri knife to slice vegetables.
However, buying three knives was not ideal for many women back then. As a result, they introduced the Santoku knife, a three-in-one knife that can easily handle vegetables, fish, and meat.
2. They Are Multi-Purpose
Over the years, Santoku knives have become quite popular for cutting vegetables, fish, meat, cheese, herbs, and many more. Many professional chefs also vouch for this knife as its multipurpose nature makes their work easier.
As a result, they can dice, slice, and mince with the same tool. Moreover, you can easily shop for this knife anywhere around the world.
What makes this knife so unique is its specifications. It comes with a wide surface and a thin blade for fine cutting.
The blade’s length ranges between 12 and 18 cm. In addition, it’s relatively light, which makes it easy to manage. Overall, it offers outstanding balance and convenience.
The catch is that Santoku knives can get damaged when working with bones. Plus, it can be challenging to prune some vegetables with it.
3. Made for Precision
Santoku knives can cut meat effortlessly as the company has designed them for precision. Be it slicing or mincing, Santoku knives are made for accuracy.
Moreover, they are thinner than most European knives. As a result, they slice beautifully.
Furthermore, these knives offer better control over every cut. However, it would be best if you did not cut bones with Santoku knives, as they can damage the blade and render it useless.
4. Easy to Preserve
The only way to preserve the effectiveness of knives is by maintaining them well, and so is the case with Santoku knives.
Luckily, they are relatively easy to maintain, and you only have to be careful about a few things.
Firstly, after using the knife, you should thoroughly wash and dry it before storing it away. Avoid leaving the knife in the sink with other dishes and utensils, as it can get damaged easily.
Additionally, the sharp blades tend to pierce or scratch other valuable kitchen utensils. Like any other knife, it is best not to soak santoku knives. Otherwise, they may rust.
To prolong their shelf life, do not use these blades to cut acidic fruits, such as tomatoes and lemons. If you do use your Santoku knife to cut them, make sure you clean it thoroughly afterward.
Avoid cutting seeds, bones, or frozen foods with the knife to prevent damage to the blade.
Moreover, it would help if you learned to use the knife smoothly and not twist it when cutting.
Also, you must not flex or bend the blade to prevent cracks or chips. Lastly, use a cutting block or a board with a Santoku knife, not a glass or metal surface.
A Common Misconception
Many people often mistake a Santoku knife for a Chef’s knife. The two knives serve the general purpose of chopping, mincing, slicing, or dicing. However, they feature different building and manufacturing materials.
Chef’s knives are popular because of their durability and resistance to corrosion. On the other hand, Santoku knives are thinner and provide more precision.
The Santoku Knife Sharpening Process
The single bevel model of the knife comes from more robust steel and allows you to sharpen it at an angle ranging from ten to fifteen degrees.
Sharpening a single bevel knife is more accessible than a double bevel knife. Here we describe a way to get the job done with a simple whetstone:
- You have to submerge your whetstone in a bowl of water.
- Begin from the coarse side and tilt your Santoku knife to create an edge.
- The next step is to run this utensil up and down your whetstone. The process should be smooth to offer a great result. Note that the blades should remain covered throughout the process.
- Repeat these steps on the other side of the blade. Once you are done, wash and dry the knife.
Frequently Asked Questions (FAQ)
1. Why buy a Santoku knife?
If you need precision in your cutting, the Santoku knife can be your best friend. Plus, they are multipurpose, easy to maintain, and offer better control even if you have small hands.
2. What size Santoku knife do I need?
When picking the size of a Santoku knife, start with the purpose you need it for. Next, consider your hand size, comfort, and safety. These factors will help you decide which size Santoku knife you need.
3. How good are Santoku knives?
Santoku knives come as multipurpose kitchen knives and offer excellent slicing results. Moreover, they have safety features that prevent accidents. For example, these knives have a broad blade, preventing your knuckles from getting cut.
Conclusion
In short, yes, Santoku knives are suitable for cutting meat. Moreover, they are among some professional chefs’ favorite kitchen utensils.
With a single bevel and a sharp, wide blade, these knives can help you mince, dice, and slice. Thus, saving you the effort of maintaining three different knives.
