How to Use a Santoku Knife?

How to Use a Santoku Knife?

Learn in this article how to use a Santoku Knife along with our top tips for choosing one without making any mistakes.

The kitchen knives you use every day must be not only sharp, but also easy to use and maintain. There are different types of kitchen knives, but this time, we will present in detail the characteristics of the Santoku knife, which can cut all types of food. We will also explain how to use and maintain it. We have selected the ideal kitchen knives that will give you the impression of being a better cook just by using them, so learn more about them.

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

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

The Santoku knives, which are western-style kitchen knives, are also called "multifunction kitchen knives" because they can easily cut meat, fish, vegetables, and any other kind of food.

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

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

Length of a Santoku Blade

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

The Santoku with a nice pattern (laminated forging) 180 mm is light and easy to use. It does not encumber the kitchen and is also practical for storage. The blade, made by splitting the 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 to make it easy to grip, so it fits well in the hand.

Width of a Santoku Knife Blade

Another characteristic of Santoku knives is that the foods that can be easily handled vary depending on the blade's width. For example, if you mainly want to cut vegetables, the wider the blade in the middle, the easier it is to cut hard vegetables. An arrowed blade knife will be easier to use for delicate tasks such as sashimi, slicing, and cutting meat strips. Using different knives for different dishes is also a technique to make your work more efficient.

Thickness of a Santoku Knife Handle

If you apply too much pressure on your hand when you hold the knife, your hand will be too strained and the sharpness 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 grasp it without effort.

Differences Between Stretched Blade Santoku Knives and Hammered Blade Knives

There are two main methods of making Santoku knives. One of them involves forming knives by punching them with a die, called "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 individual piece.

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

The blade is double-edged, just like the Western kitchen knives available in the market, so it's easy to handle no matter which hand you use. The hammered surface left on the blade also has the advantage that the irregularity of it helps in keeping 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 should be sharpened at the right time, as sharpening them every day wears out the blades and makes them overflow. If a tomato is crushed when cut, it's a sign that the knife needs to be sharpened. Therefore, use a commercial sharpening stone or a sharpening machine to clean it.

We recommend having your kitchen knives sharpened at least once a year, the best is a period of about three to six months. The blade itself is made of rust-resistant stainless steel, but to keep it sharp, do not leave it wet and wipe it off before storing. Santoku knives are excellent gifts for your loved ones as they are versatile.

Kitchen knives have long been given as gifts for auspicious occasions, and it is customary to present them for new beginnings or celebrations.

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

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

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