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Santoku Knife
Uses and Caring for Santoku Knives
Santoku Knife Characteristics
Santoku knives are actually the most adaptable Japanese chef knives. Of all western kitchen knives, the santoku knife is actually most similar to the chef's knife, even though it is without a doubt lighter as well as smaller sized.
The primary difference between the santoku and a chef's knife is that the blade of the santoku isn't curved as a chef's knife, resulting in a distinct cutting method.
Santoku Knife Cutting Technique
Considering that the blade of the santoku isn't curved, users should use a vertical motion with the blade. Even though it might appear like hefting the blade down and up for each and every cut might turn out to be tedious, santoku cutting blades are extremely sharp and a lot more light-weight than the usual conventional chef's knife.
Main Uses
Santoku knives are generally for all-purpose kitchen chopping, slicing as well as mincing of greens and also meats. The blade is commonly not as long than the usual chef's knife, enabling the user to become much more precise in their work. The flat blade is effective with regard to scraping foodstuff off the chopping board.
Taking Care of Your Santoku Knife
Santoku knives, similar to other kitchen knives, ought to be hand washed, ideally right after the cutting work is finished. Because of its slimmer blade, the santoku knife shouldn't be used against hard cutting types of surface, like glass as well as marble. You can sharpen a beveled-edge santoku knife manufactured in the western style using a stone or even using a typical knife-sharpening tool. On the other hand, sharpen a single-edged santoku knife produced in the traditional style using a stone. As an alternative, bring the knives to a specialized knife sharpener.
Buyer Reviews
"I've owned this Wusthof Santoku knife for a few months and I am pleased with it — it certainly a good looker. The santoku blade is especially great for chopping veggies"
"This particular knife is very sharp and it has a great feel to it. It cuts very well. The hollow edge helps to keep the vegetables/food from sticking with the sides, which additionally make this knife outstanding."
"We purchased the Wusthof Santoku knife for our son. He's already been helping in the kitchen since he was 3, and is training to be a professional. He says this is actually the finest knife he's ever before used and it is a breeze to maintain it's cleanliness."
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when to use a santoku knife and not a chef's knife?
when isn't a good time for a chef knife... you can use a santoku knife for soft (usually white) cheese. Even better I found, use a bread knife for cutting tomatoes... but that's just because I've been out of the food service industry for 15 years and I cheated a lot.....