Santoku knives are increasingly popular - often featured in cutlery stores and online cutlery marketplaces. But what makes the Santoku knife stand out? And should I be using it for all of my kitchen tasks?
Although not all Santoku knives are made in Japan, the design is inspired by Japanese cutlery. The knife is a cross between a cleaver and a short Chef's knife, a versatile size for many cutting tasks.
Santoku knives are popular kitchen knives for several reasons:
Size - Smaller than a traditional chef's knife, these knives are easy to hold for better control. This is useful not only for perfect slicing and dicing, but also for safety.
Non-stick Quality - Many Santoku knives feature dimples on the blade. This patented Granton Edge gives you the keeness of a hollow ground razor coupled with the strength of an ordinary knife. While there is some truth to the fact that these scallops give the blade a non-stick quality, the real intent of the design was to allow for a much thinner cutting edge without reducing the integrity and rigidity of the blade.
Multiple Abilities - the length and size of a sharp Santoku blade allow you many options - you can dice, chop, mince, cut, slice... making it a go-to for home food preparation.
So will Santoku Knives replace all of the other knives in my kitchen?
No, not quite - despite its versatility and ease of use, the Santoku knife cannot serrate like a bread knife, nor be used for flexible tasks like boning a chicken or cleaning a fish. It also cannot be used for peeling or paring, because of this thickness of the blade.
However, the Santoku can be added to your essential kitchen knives. Even if you love your chef's knife, you will end up grabbing your Santoku for more tasks than you expect! So choose a sharp, excellent quality, long-lasting Santoku knife. Some of our favorites include the Japanese-made Kikuichi 6.5" Warikomi Elite Gold Santoku Knife, with its ergonomic handle, and the Kikuichi Ice Hardened 6.5" Santoku, with Western-style handle and Ice Hardened Molybdenum blade - both admired by professional chefs for craftsmanship and design.