How to use a Santoku knife?

How to use a Santoku knife?

Find out in this article how to use a Santoku knife as well as our best advice for choosing it without making mistakes.

The kitchen knives you use every day should not only be sharp, but also easy to use and maintain. There are different types of kitchen knives, but this time we will introduce in detail the characteristics of the Santoku knife, which can cut any type of food. We will also tell you how to use and maintain it. We have selected the ideal kitchen knives that will make you feel like a better cook just by using them, so check them out.

The charm of Santoku kitchen knives is that they are easy to handle even for beginners.

Kitchen knives can be broadly classified into two categories: Japanese kitchen knives and Western kitchen knives, which are generally used for different purposes.

Santoku knives, which are Western-style kitchen knives, are also called "all-purpose kitchen knives" because they can easily cut through meat, fish, vegetables, and any other kind of food.

Compared to the "Gyuto", which is otherwise a Western kitchen knife, the "Santoku" has a wider blade and a slightly curved edge.

The main difference between Japanese and Western kitchen knives is the way the blade is fixed. Santoku knives also have a double-edged blade, which makes straight cuts easier, and they can be used by both right and left-handed people.

Santoku blade length

The standard blade length of a Santoku knife is 16 to 18 cm. A longer blade makes it easier to cut through meat and large foods, while a shorter blade is more flexible. So you can choose an easy-to-use knife based on the foods you often prepare.

The Santoku with a beautiful pattern (rolled forging) 180 mm is lightweight and easy to use. It does not get in the way in the kitchen and is also convenient for storage. The blade, made by splitting steel with nickel and stainless steel, has a unique grain-like pattern that makes you want to display it. The handle is octagonal in shape for easy grip, so that it fits well in the hand.

Blade width of a Santoku knife

Another feature of Santoku knives is that the foods that can be easily handled vary depending on the width of the blade. For example, if you mainly want to cut vegetables, the wider the blade is in the center, the easier it is to cut through tough vegetables. On the other hand, a knife with a narrower blade will be easier to use for delicate tasks such as sashimi, slicing, and cutting strips of meat. Using different knives for different dishes is also a technique to make your work more efficient.

Santoku Knife Handle Thickness

If you put too much pressure on your hand when gripping the knife, your hand will be pressing too hard and the edge will deteriorate. When choosing a Santoku knife, it is also important to select a handle that fits the size of your hand and allows you to grip it effortlessly.

Differences Between Drawn Blade Santoku Knives and Hammered Blade Knives

There are two main methods of making Santoku knives. One is to form the knives by punching them with a die, known as "hammered knives", which have the advantage of low-cost mass production and little variation in shape. The other is called "hammered blades", which are shaped by hammering and forging each piece individually.

Hammered knives are a traditional production method. Since they are not bound by a mold, they can be freely shaped and are characterized by their exceptional sharpness.

The blade is double-edged, just like the Western kitchen knives available on the market, so it is easy to handle no matter which hand you are using. The hammered surface left on the blade also has the advantage that the irregularity makes it easier to move food away from the blade. The modern design of the handle also works well, creating a sophisticated kitchen knife with a Japanese and Western touch.

Should I sharpen them every day? How to maintain Santoku knives?

Regular maintenance is important to keep your kitchen knives sharp. Kitchen knives need to be sharpened at the right time, as sharpening them every day wears down the blades and makes them dull. If a tomato is crushed when you cut it, it is a sign that the knife needs sharpening. So use a commercial sharpening stone or a sharpening machine to clean it.

We recommend sharpening your kitchen knives at least once a year, with a period of about three to six months being the best. The blade itself is made of rust-resistant stainless steel, but to keep it sharp, don't let it get wet and wipe it dry before storing. Santoku knives make great gifts for your loved ones because they are versatile.

Kitchen knives have long been given as gifts for auspicious occasions, and it is customary to give them on the occasion of new beginnings or celebrations.

In addition to the beauty of the packaging, the Santoku knife itself is rust and water resistant, so it is also perfectly functional. In addition, the hammered pattern of the blade is designed to make cutting food easier.

The distinctive irregular appearance is also recommended for those who appreciate originality. Become a better cook with a Santoku knife that emphasizes sharpness and design.

The ideal knife is one that cuts all types of food well and fits your hand thanks to its moderate weight.