What is the santoku knife best for?

What is the santoku knife best for?

The best uses for a Santoku knife Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.

Is a santoku worth it?

If you cook a certain type of food, for example a menu heavy on fish, fruit and vegetables, but with less meat, then a Santoku knife would be the better choice. If you’re looking for a robust all-rounder which can carve meat and cut small bones as well as fruit and vegetables then a chef’s knife is best.

Are Santoku knives good for chopping?

The best santoku knives are best suited for slicing, dicing, and chopping small-sized ingredients where precision is required, such as onions, garlic, or green peppers. They can also be used in place of chef’s knives but are not as versatile because they have a straight edge rather than curved like French knives.

What is the best length for a santoku knife?

The perfect length for a santoku knife is 7”, the average size of an adult hand. This makes it lighter than a chef’s knife. It is also easier to handle for most people, especially those with smaller hands.

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.

Can I cut meat with a Santoku knife?

As the most popular multipurpose kitchen knives, both the Santoku knife and the chef’s knife can be used for a variety of meal prepping tasks, from slicing meats and fish to chopping fruits and vegetables to mincing herbs and spices.

Why do Santoku knives have dimples?

These depressions, called kullenschliff or a Granton edge, reduce friction and help prevent food from sticking to the blade. As a result of the santoku’s popularity, manufacturers have started adding the dimpled edge to other knives, too. Now you can get a kullenschliff edge on all sorts of knives.

What does Santoku mean in Japanese?

borrowed from Japanese santoku-(bōchō), literally, “three-virtues (knife),” from san “three” + toku “virtue” Note: The Japanese word supposedly refers to the multiple functions of the knife (an adaptation of Western kitchen knives), though its precise origin has not been illuminated.

How is a santoku knife different from a chef’s knife?

A Santoku blade connects directly to the handle, while chef’s knives have a bolster. Though they are both multi-purpose knives, Santokus are better for chopping while chef’s knives are better for a “rocking” motion. Santoku knives are easier to sharpen.

Can you sharpen a Santoku knife with an electric sharpener?

Since our three favorite santoku knives have a variety of blade angles on their cutting edges, we wondered whether our winning knife sharpener, the electric Chef’sChoice Trizor XV, could sharpen them all. Happily, we discovered that it can when we uniformly dulled and resharpened their edges, they were as good as new.