Adding a Santoku Knife to Your Kitchen

The Japanese are known for their unique style and innovations in all sorts of fields. While “innovation” tends to lead one to think about technology, another area that the Japanese have brought their special flair to is that of kitchen cutlery. One particular type of knife of Japanese design is the santoku. This particular blade has been growing in popularity in recent years, sometimes appearing in the hands of the world’s most famous star chefs.

The word “santoku” in Japanese can be loosely translated as “three uses” or “three good things.” This is in reference to three cooking tasks at which the blade performs especially well, which are mincing, slicing and dicing. The knives are expertly crafted and perfectly balanced, as the weight of the blade is matched to that of the handle, allowing for precision use.

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 the flat blade. 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 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. oem knife manufacturers

Like most types of cookware, santoku have a wide variance in price. Factors that will affect the price include the manufacturer, quality of the steel, size of the tang (how much the steel of the knife juts into the handle) and the overall quality of construction. You can also purchase ceramic models, which brings a host of other advantages along with a slight price increase.

If you want a top quality steel santoku knife, some of the most well respected manufacturers may be the best place to look. These include German manufacturers Wusthof and Henckels, among others. A knife from one of these manufacturers can cost anywhere from $50 to $200 dollars. For an authentic Japanese blade, consider a company like Kershaw. A high-quality knife from this company will cost between $100 and $200.

It’s important to note that santoku made outside of Japan may not be made with the same qualities as Japanese-made ones. Blades from non-Japanese manufacturers often employ softer metals, which ultimately leads to a thicker cutting edge and reduced precision. It also causes these blades to be balanced differently, which may reduce the comfort of using the blade.

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