What is a Santoku blade used for?
Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.
What is a santoku knife used to cut?
The best uses for a Santoku knife Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.
Are Santoku brand knives good?
This santoku knife from MAC’s Professional line is an absolute pleasure to use, no matter the task. It’s lightweight, well balanced, sharp as can be, and comfortable to hold. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter.
What is the advantage of a santoku knife?
The main advantage steep beveling provides is that the knife is extra sharp — often much sharper than western knives. The sharpness of a santoku knife allows for extremely fine slicing or chopping, which is critical in many Japanese dishes, especially sushi.
Can a Santoku replace a chefs knife?
Nope! Santoku and chef knives are meant to complement each other rather than replace each other. It’s great to have both so you can take advantage of the unique advantages each offers.
What is a Santoku knife?
The Santoku is typically a single bevel knife, although double bevel knives are becoming commonplace due to the Santoku’s rising popularity in the western world. The Santoku is the most popular knife in Japan, and can be found in almost every household.
What is the difference between santoku and Bunka?
Alternatively, a Japanese variant of the traditional Santoku knife is the Bunka, also called the Bunka Bōchō. The Bunka is very similar to the Santoku as a multi-purpose knife that can be used for slicing, dicing or mincing meats, fish, and vegetables.
What is the difference between a Santoku and a Gyuto?
The Santoku generally has a slightly taller blade than a similarly sized Gyuto or Petty knife.
What is the history of Santoku?
However, Santoku’s history dates back to the mid-20th century when it first appeared as a home cook’s alternative to the Nakiri, a traditional Japanese vegetable cleaver.