No matter what field they’re working in, the Japanese are known for their ability to innovate. While talk of innovation tends to draw the mind toward the latest technology, it’s not always something flashy. In this case, it’s about kitchen cutlery, namely the santoku knife. A blade of Japanese make, it’s becoming more and more popular in kitchens worldwide. If you’re a fan of the Food network or cooking shows in general, you may have seen your favorite chef using them.
“Three virtues.” That’s what the Japanese word santoku translates to in English, roughly. It’s a well-deserved name for the little blade, which is great at dicing, slicing and mincing. They are known for being high quality knives, showing excellent craftsmanship and superb balance. Their unique design creates a knife where the weight of the blade matches that of the handle, which gives the them the ability to make precise cuts.
The blade is usually about 5 to 7 inches long, though smaller models can be found. It is essentially a modification of the standard chef’s knife. The main difference between a santoku and a chef’s knife is that the santoku’s blade is flat. A blade of this design is better suited for traditional Japanese cuisine: fish, vegetables, and boneless meats. It’s also generally harder and more durable than comparable cutlery.
Another innovation is the ‘granton edge,’ which not only enhances the visual appeal of the blade, but also helps to release food that might stick on the blade while cutting. Overall, the santoku has a sharper blade than most other cutting implements, making it the best choice for precision cutting tasks. Its durability, versatility and precision make a strong case for it to be your primary kitchen knife. The one caveat is that the santoku’s thinner blade can be easily damaged if you cut against especially hard surfaces or try to cut into bones.
For added style and durability, there are a few variations on the classic santoku. For instance, some feature piercing through the blade for added visual appeal. You can order versions that were hammered by hand that can withstand more wear than the standard knife. There are many other specialized designs that can not only make your cooking experience more enjoyable, but also accent the style of your kitchen.
Like any sort of cookware, santoku can run the gamut of price ranges. Depending on the manufacturer, the quality of the metal, the length of the tang (this is the amount of metal that juts into the handle to support the blade) and other factors, the price could be relatively cheap or astronomically expensive. You can also consider getting a ceramic model. Ceramic knives carry a number of benefits, but also tend to cost a little more.
With their growing popularity, you can expect to see santoku in the catalog of almost any major manufacturer. For the highest quality versions, German manufacturers Wusthof and Henckels have superb, long-lasting reputations. You can find a santoku for as little as $50 or as much as $200 from these companies. For a genuine Japanese model, Kershaw is a recommend manufacturer. Expect to pay $100 to $200 for their knives.
Before you make a purchase, know this: santoku made by non-Japanese companies may not share all of the qualities of authentic ones. Western manufacturers frequently use softer steel in their blades, which results in a thicker and less precise blade. This can also throw off the balance of a santoku, significantly reducing the comfort level.
The santoku is a great complement to any kitchen. If you’ve got a few knives in your set that are growing dull, consider replacing them with one of these versatile blade designs. You’ll save space and increase your efficiency in the kitchen, as well as adding a little more character to your cookware. The Shantou’s small design and balance make it especially recommendable to people with small hands. Give this blade a try, and slice and dice your way to a culinary masterpiece.
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