The popularity of santoku knives is currently on the rise. This model made its way from Japanese cutlery to European countries and is now common for domestic and commercial purposes. Yet, some still wonder what are the uses of a Santoku knife?
Due to their design, Santoku knives are ideal for slicing, mincing, and dicing. These knives feature a thin blade with a curved end and are typically single-beveled. The majority of Santoku knives are also made of high-carbon steel and are generally very sharp.
3 Uses of a Santoku Knife
Here’s what Santoku knives are good for:
1. Dicing
Learning how to properly dice fruits and vegetables with a Santoku knife won’t take much practice. These knives’ thin blades and good balance enable you to chop ingredients for your home recipes precisely and consistently. You can also move the santoku knives around easily because of their modest weight.
2. Filleting
As explained above, a Santoku knife is excellent for high-precision tasks. For example, filleting fish takes a while to perform, and it’s easy to mess up. However, Santoku knives allow for an easier time since they have thin lightweight blades.
When it comes to finer tasks, their shapes allow for intuitive and precise work. Plus, you can use them for peeling larger fruits, too.
3. Cutting
These knives are reliable for more common tasks as well. So, when you need to cut a chunk of meat into thin slices, you can use a Santoku knife.
In spite of this, avoid cutting through bony sections and tough items like frozen foods, since Santoku knives are not that durable.
Features of a Santoku Knife
A Santoku knife is different in structure from a chef’s knife. Here are some of its signature features:
Thin Blade
A typical chef’s knife has a broad blade. However, it’s the opposite case with Santoku knives. They come with thin edges, making them lighter to hold and allowing fast chopping.
Curved Tip
Although the blades of standard knives usually have a sharp pointed tip, this unique blade is curved at the top. As a result, it resembles a far more compact cleaver.
High-Carbon Material
Santoku knives use sharp high-carbon steel instead of stainless steel. As such, they are better for dealing with heat and sticky foods.
Sharp Blade Slope
Generally, these unique knives have a bevel (sharp slope) on one side. However, some modern versions have angles on both sides of the blade.
Why Should You Use a Santoku Knife?
As evident from our previous pints, a Santoku knife is a versatile tool that provides precision and proper cutting power. Also, it is elegant to hold and makes a unique addition to your kitchen knife set.
A Santoku knife is excellent for fulfilling the three virtues of cooking. Its thin blade makes it easier to hold and lighter to carry. Moreover, the sharp high-carbon steel can withstand heat and is very durable.
Cleaning it is also easy, though it’s best that you don’t postpone this task much. At the same time, ensure to learn how to properly care for the blade.
After all, even if the quality build means the blade won’t turn dull soon, be prepared nevertheless. Hence, inquire about how to re-sharpen it and how to spot when it’s time for that procedure.
Takeaway
A Santoku knife is a traditional cutlery item in Japan that is becoming popular in the western world. It is an excellent utensil for cutting, chopping, and mincing food. At the same time, it excels for the finer tasks like filleting a fish.
Similarly, pro chefs like to use it to create garnish when decorating the meal. As such, it has a wide range of appliances.
In short, Santoku knives play a part in any stage of the cooking process. So, if you want to add a unique yet helpful addition to your kitchen utensils, we recommend giving it a try.
