Question: What is a Santoku Knife?
What is a Santoku knife and what makes it different from other kitchen knives? When do you use a Santoku knife?
Answer: The word Santoku has Japanese historical significance meaning 'three virtues', and a Santoku knife wears its name quite proudly, with its marvelous chopping, dicing and mincing abilities.
Typically, they range in sizes from 5" to 7" in blade lengths, but smaller ones are available. Sporting a unique styling somewhat like a narrow-bladed cleaver, the Santoku knife is designed for a comfortable, well-balanced grip, while allowing for full blade use.
Santoku knives are best known for their sharp edges, either beveled or hollow ground, which enhances their cutting performance. Another feature is the 'granton edge' release pattern (scalloped) on the blades that not only adds style, but helps to release thin slices and sticky food after slicing.
Prices are influenced by the construction details, quality of steel, whether full or partial tang, and how the knife is assembled. Santoku knives are also available in ceramic construction. Although there are many higher priced models, a good affordable Santoku knife is readily available.
The model shown here is a Cuisine de France 7" Santoku Knife and was purchased for under $15. It is very sharp and well constructed, with stainless steel rivets, bolster, full tang handle, and beveled edge.
If stored properly and used as intended, a Santoku knife should retain its sharpness. However, if required, a sharpening steel can be used to touch up the edges. Keep in mind that occasionally, knives should be professionally sharpened to restore their correct bevel.
As with other cutlery knives, dishwasher use is not recommended, and a Santoku knife should be hand-washed and completely dried before storing.
If you have small hands, or find a cleaver a little overwhelming, a Santoku knife is a good alternative, providing comfortable control and excellent cutting performance.
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