What are the uses of a Santoku knife?
You can check the answer of the people under the question at Quora “santoku knife uses and function“
About Ariana
Written by: Ariana
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What are the uses of a Santoku knife?
You can check the answer of the people under the question at Quora “santoku knife uses and function“
About Ariana
I would say santoku knife is overall kitchen knife, useful in any application. Even the name comes from function: slicing, dicing and mincing.
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Santoku is a general-purpose knife and can be used in very different way. It is the most universal knife that is very handful in the kitchen. This knife is recommended for people looking for a “one-size fits all” kind of knife. Santoku translates as three virtues or also three uses and generally refers to the three types of cuts the knife is made for: mincing, slicing and dicing. It’s great in cutting boneless meat, cheese, vegetables, herbs, fruit, and all kinds of other foods.
Santoku knives are shorter, lighter, and thinner, thus can be more hardend than e.g. Gyuto knife. It has an edge that’s almost completely straight, so it can take while to get used to this style of knife.
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They are home use general-purpose knives designed to operate well in smaller spaces. If you have limited counter space and a small cutting board, a 165mm or 175mm santoku is going to be much more wieldy than a 240mm gyuto.
The santoku also has a less pronounced tip that can still be used but won’t work as great as the tip of a gyuto or kiritsuke. The rounded tip is more durable and resistant to damage, however. The reduced length also means the santoku is not as good at carving tasks and preparing sashimi. However, their light weight and ability to push cut easily makes them great home knives for dicing and mincing.
They are nicknamed “housewife knives” due to their easier handling, popularity at home, and harmless-looking rounded appearance. I find that a bit demeaning and insulting to the knife since a well-made santoku is a respectable tool. If doing high-volume prep in a restaurant setting with lots of countertop real estate, the gyuto will likely serve you a bit better, though.
As with chef knives and gyuto, avoid heavy cleaving, cutting frozen food, and other knife abuse. Treat them the same way you would treat a gyuto of the same thickness and grind.
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The santoku is meant to replace a Japanese vegetable cleaver, a heavy fish knife, and a sashimi knife; that is, it is an all-purpose knife that you should be able to do just about any kitchen task with. Since it is flat and sharpened on both sides, it is closest in design to a vegetable knife, and you should be able to cut flat, paper-thin slices of vegetable easily. It’s also good for chopping and mincing, but you can also use it to break down fish. I wouldn’t recommend it for any really heavy-duty tasks like opening up pumpkins, but pretty much anything else should be fine.
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Basically the same function as a chefs knife. Slicing and chopping. Santoku knives are weighted a little heavier at the tip due to the sheepsfoot blade shape, require less rocking motion due to the flatter edge, and typically have dimples to prevent whatever you are slicing from sticking to the blade.
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