Kitchen equipment that came from Japan is highly valued by both professionals and culinary enthusiasts around the world. Among the variety of chef's tools, knives from the Land of the Rising Sun occupy special place and always remain popular. The demand for Japanese knives is due to their high quality and ease of use. The most prominent of these tools is the Santoku knife.
One instead of several
A type of cutting utensil called santoku is loved both in its homeland - Japan, and abroad. The main reasons for such widespread recognition and distribution of this equipment were its specifications. The nuances of using a Santoku knife (what it is intended for and how to use it) make this tool a real find for everyone involved in cooking - from culinary masters to simple housewives.
The Japanese themselves consider this equipment to be universal. And indeed it is. Its design features allow you to cut the ingredients of a dish using absolutely any technique. Thus, one santoku can replace several different knives that have limitations in cutting technique.
This main characteristic, which makes the inventory unique in its own way, is reflected in its name. In Japanese, "santoku" means "three good things." The name perfectly conveys the essence of the purpose and explains why it is needed, a santoku knife. The name seems to signal the versatility of the tool and invites you to try it in action.
This incredibly convenient equipment is available in several options. With its help the ingredients can be:
- cut;
- crumble;
- chop.
To better understand what a santoku knife is for and what it cuts, it’s worth taking a closer look at the characteristics and features of this tool.
Features of operation
The original purpose of the Santoku knife was different from the current one. It was created as a replacement for the French knife used for cutting and slicing beef. A universal and in many ways irreplaceable tool acted as a kind of “spare spare”. Subsequently, it went through a process of adaptation specifically to the needs of a specific Japanese cuisine. As a result of this transformation, it became the “king” of chef’s cutting equipment not only in Japan, but throughout the world.
The main purpose of the tool is to cut stringy ingredients - meat, fish and other products. It is also ideal for slicing and chopping all kinds of vegetables and fruits. Whatever dish is being prepared in the kitchen - soup, stew, salad or something else, santoku will always be in place. This universal assistant will greatly simplify and speed up the process. cooking and can cope with almost any task.
Universal inventory
Many housewives, appreciating the ease of use of this tool, begin to use it literally for everything - even for slicing bread. The superiority of Santoku over other cutting tools in terms of characteristics allows it to successfully replace all of them. This kitchen tool is often purchased by housewives for reasons of practicality. It is convenient to use not a whole set of different equipment, but only one - universal and multifunctional.
The tool will cope with the mission assigned to it. But it’s still better to use the Santoku for its intended purpose, without burdening it with the responsibilities of all existing varieties of knives. Overloading has a negative effect on the tool. Although he is Japanese, which indicates his high quality, reliability and durability, this equipment will not withstand endless overloads.
For example, when fully cutting meat, you should not use only santoku. It is better to make it an addition to a standard hatchet for chopping bones, tendons and other things.
Blade size and shape
The product is enough big size, with a blade shaped like " leg of lamb" This form is characterized by the formation of a small gap between cutting board and cutting edge during operation. That is why when working with such equipment it is best to move it evenly downwards. The tool is convenient for making figured cuts - it moves smoothly and clearly.
But the shape of the blade also has a relatively negative nuance - it limits the swinging of the knife. That is why using santoku for cutting too dense inclusions (bones, cartilage, etc.) can damage the knife and even completely disable it. But when working with soft ingredients (pulp, etc.) this tool truly has no equal.
The tool is large, but the length of the Santoku blade is inferior to classic Japanese knives. However, this cannot be considered a minus - it is this parameter that provides the knife with the maximum balancing of all possible cutting kitchen tools. It is worth noting that similar Western-made equipment cannot boast of such characteristics.
The classic version of the santoku has a one-sided sharpening. But today, santoku of the so-called European variety is becoming increasingly popular and in demand. These tools are sharpened on both sides, i.e., double-sided.
Cutting details
Santoku is capable of cutting, chopping and grinding various foods and ingredients. It can work in all cutting techniques, which have long acquired the status of classical or traditional.
With the help of santoku, products can be shredded and also cut:
The size of the resulting elements depends only on the desire of the cook. Santok is capable of both coarse cutting and very fine cutting, even grinding into a kind of minced meat.
If the requirements are met, it can be used to perfectly process meat and fish. It is allowed to work with small bones and cartilage.
The unique combination of what the Santoku is used for and the cutting techniques it can handle makes it a truly versatile tool that can replace other kitchen knives.
Correct work with a knife
To make using the knife as comfortable as possible, it is worth familiarizing yourself with the special method of gripping the tool that professional chefs use. As practice shows, this method makes working with a knife simple and convenient, despite its rather large size and average weight.
Description of a professional chef's knife grip step by step:
One of the most common mistakes made by cooks regarding the grip of cutting equipment is the so-called samurai grip. Still, the kitchen is not a battlefield. In the process of preparing dishes, you should not imagine that the knife is a sword, swing it unnecessarily, and most importantly, grab the lower edge of the blade with your index finger. All this will lead to injuries and cuts.
Different parts of the blade are used in the process of slicing ingredients. Most often (for most techniques) the middle is used. The part from the tip of the blade to the middle is used in delicate slicing - this is fine shredding, chopping greens, etc. The part from the middle to the handle is used when cutting hard products, requiring some effort. These little operating tricks will make using a Santoku knife as easy and convenient as possible.
A santoku knife is a cutting tool for cooking originating from the land of the rising sun. The Japanese love this knife because it is versatile and convenient. Translated from Japanese, the word "santoku" means "three good things" or "three uses", which fully reflects the technical characteristics of this tool.
With its help, you can work in any cutting technique that pleases your heart. In short, this one tool can replace several traditional knives in your kitchen.
Initially, the use of a multifunctional santoku knife was not the same as it is now. It was developed as a replacement or fallback for the French cutting tool for cutting beef. Then it was adapted to the needs of Japanese cuisine, and it became truly universal remedy both in professional and home cooking.
Important advantages of Santoku and the purpose of its use
This tool is very convenient to work with.
What is it for?
Primarily for cutting meat, fish and other stringy products. It is also ideal for chopping vegetables and fruits into stews, soups, salads or other snacks.
Of course, it is better to use it for direct purposes. Although sometimes housewives even cut bread with it, using Japanese kitchen knife for all important purposes.
Some people, having acquired this tool, completely forget about its analogues, since it surpasses them many times in its quality characteristics.
It will be the optimal purchase for practical people who do not want to clutter their kitchen with a lot of tools.
So, what and how are Santoku knives used?
Key information about this useful tool
The size and shape of santoku is optimal for cutting into small cubes, layers and strips. You can cut both meat and vegetables. But, although in Japanese knives characteristic feature This is precisely their versatility; it is better not to overload them.
For example, if you want to carry out full cutting of meat, it is better for you to additionally purchase a standard hatchet, which is designed for chopping bones and tendons. And you definitely shouldn’t overload the santoku with this. And if you work mainly with pulp, purchasing it will be the best solution for you.
Santoku has a blade shaped "leg of lamb" This provides a fine gap between the cutting edge and the cutting board when in use. Thus, this tool is most suitable for cutting with smooth downward movements. It is also convenient for them to make smooth transitions when figured cutting. This chef's knife has some restrictions regarding swinging, so it is better not to cut cartilage and other dense inclusions, especially in meat or fish.
What is a santoku knife used for?
To grind food using traditional methods:
- Cubes;
- Straws;
- Half rings;
- Rings;
- Squares;
- Shredder.
In principle, it can be used for cutting meat and fish, provided that the product contains small cartilage and bones.
The blade length of this tool is shorter than that of traditional ones. The classic Japanese santoku has the best possible balance, but its Western counterparts are no different. If you want to buy a real tool, you better buy a knife made in Japan.
Is it convenient to cut with a santoku knife?
Undoubtedly. However, you must be familiar with cutting techniques to truly enjoy cooking comfortably.
Correct cutting technique
Many beginners, and even experienced housewives, are wondering which is more convenient - a chef's knife or a santoku?
It is impossible to give a definite answer here, since different people absolutely different views on this occasion. Some find it decidedly uncomfortable to hold a Japanese instrument in their hands, while others, having once tried to work with it, never return to their usual chef’s tools. But one cannot help but highlight the main thing - the santoku is truly more practical and versatile than an ordinary chef’s knife.
Therefore, if you strive for practicality, you should choose this one for constant use.
And of course, in order to use the tool comfortably, you need to know the chef’s technique for gripping the tool.
Correct grip:
- Take the blade, squeezing it with the thumb and index (curled) finger of your right or left hand (depending on whether you are right-handed or left-handed);
- With the remaining three fingers, grasp the handle of the cutting object;
- You should not squeeze the tool too tightly with your fingers as this may cause unnecessary discomfort and prevent you from using the knife for a long time. Your grip should not be too strong, but firm and confident - this is the most important thing in the technique of cutting food. By balancing in this regard, you will be able to work for quite a long time without experiencing any inconvenience.
The most common gripping mistakes are when the cook imagines that he is holding a sword in his hand. Under no circumstances should you put forefinger on the back of the blade - this can cause injury.
Small knives are held directly in the palm, across the fingers. Thumb at the same time, it is set slightly upward, and all the rest are bent under the instrument itself. Such products are usually used for cleaning certain vegetables and fruits.
When cutting food, different parts of the blade are used. Usually the emphasis is on its middle. The part of the blade that is located at the tip is used for so-called “delicate” slicing, when you need to chop food or herbs very finely. The heel (the side opposite the point) is used in cases where it is necessary to cut something hard. That is, where more force is required.
Whatever knife you plan to purchase, you need to take a closer look at its quality characteristics.
You need to choose a tool carefully and carefully. Don't believe everything the store consultant tells you. It is necessary to initially study the characteristics of the metals from which such tools can be made, and choose among them the one that is suitable for yourself. Of course, it is best to purchase a knife made of stainless steel, since it is suitable for most products and does not tend to spoil them with oxidizing metal. You can also look at blade materials such as carbon steel, high carbon steel and alloy steel.
- The tool must always be sharpened. Cutting food with a dull knife is not only inconvenient and dangerous, but also harmful to the tool itself;
- If you store knives in a drawer, wipe them dry after washing;
- Never leave tools in the sink overnight. If you can’t wash all the dishes today, then at least clean them;
- It is best to store knives in wooden stands;
- If possible, avoid cutting on a glass board. It is indeed more hygienic than wood or even plastic, however, when using it, knives very quickly become dull and become unusable. You must make a choice - either you will ensure ease of washing dishes, or a long and productive life for your cutting tool.
Proper use and storage of knives is very important for their long-term and acceptable use. Treat this tool with due care, and it will give you a long and useful service.
(santoku bōchō or 三徳包丁) is a traditional knife for the Japanese culinary school, which is considered universal and is used everywhere in the preparation of national culinary products. It is noteworthy that the Japanese Santoku knife is a prototype of the European chef's knife, which is also considered universal and is used in the preparation of a wide range of dishes.
Often in literature, a Santoku knife is referred to as Satoku Bocho. The santoku knife was originally used for cutting meat. However, later various modifications of the Santoku knife began to appear, so the kitchen device began to be used for various culinary manipulations with food. It is worth noting that the name of the Santoku knife in literal translation in Japanese means “three good things” or “three uses”.
This self-explanatory name Santoku knife is due to the ability of the device to cope with various types food products. The Santoku knife is suitable for cutting ingredients into both large and small pieces or thin slices. In addition, a santoku knife is used for chopping food. The blade of a Santoku knife has a special tip shape, which is made in the shape of a sheep's leg. The blade of a santoku knife resembles the outline of a sheep's leg. This knife design makes the device very convenient to use.
A Santoku knife has a slight gap between the cutting blade and the surface of the cutting board. This is both a plus and a minus of a santoku knife. On the one side, original form The blade helps the cook to use the knife, however, if sharpened too much, the functionality of the santoku is reduced. In order to use the santoku, the cook must have some knowledge about the culinary device.
When using a Santoku knife, you need to make single, downward slicing movements with the device. In addition, you should lightly press the Santoku knife onto the cutting surface, so the device will be better able to cut or chop ingredients. It is worth noting that the Santoku knife differs in size from other specialized chef's tools. The blade of a Santoku knife is shorter and, as a rule, it standard sizes do not exceed 188 mm.
In order to provide the cook with wide scope for culinary manipulations, the blade of the knife is wide, and the handle of the santoku, on the contrary, is much narrower. Before using a santoku knife for cutting fish, meat with bones, or vegetables, the device must be sharpened. High-quality Japanese Santoku knives differ from cheap fakes in their service life. In addition, professionals say that the traditional Japanese santoku is well balanced, since high temperatures and pumped steel are used in the production of the device.
Typically, the santoku blade is sharpened more strongly, which helps achieve thinner and more precise cutting of food when using a kitchen appliance. The sharpening angle of the Japanese Santoku is 18 degrees. European Santoku models are not as well balanced, so it is sometimes difficult or even impossible to achieve improved slicing results with such a knife. In Europe, santoku blades are made from lower quality steel, which also affects the characteristics of the knife.
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A santoku knife is a cutting tool for cooking originating from the land of the rising sun. The Japanese love this knife because it is versatile and comfortable. Translated from Japanese, the word “santoku” means “three cool things” or “three uses”, which fully reflects the technical collations of this tool.
With his support, you are allowed to work in any technique that your soul desires. In short, this one tool can replace several traditional knives in your kitchen.
Initially, the use of a multifunctional Santoku knife was not the same as it is now. It was developed as a replacement or backup version of the French cutting tool for cutting beef. After that, it was adapted to the needs of Japanese cuisine, and it became a truly universal tool in both professional and home cooking.
Important advantages of Santoku and the purpose of its use
This tool is very comfortable to work with.
Why is it needed?
Primarily for cutting meat, fish and other stringy products. It is also ideal for chopping vegetables and fruits for stews, soup, salad or other snacks.
Of course, it is better to use it for direct purposes. True, housewives sometimes even cut bread with it, using a Japanese kitchen knife for all significant purposes.
Some, having acquired this instrument, completely forget about its analogues, because it surpasses them many times in its high-quality calls.
It will be the optimal solution for practical people who do not want to clutter their kitchen with a lot of tools.
So, why and how are Santoku knives used?
Key information about a suitable tool
The size and shape of santoku is optimal for cutting into small cubes, layers and strips. You can cut both meat and vegetables. But, it’s true that the characteristic feature of Japanese knives is their versatility; it’s better not to overload them.
For example, if you want to carry out full-scale cutting of meat, it is better for you to additionally buy a standard hatchet, one that is prepared for chopping bones and tendons. And you really shouldn’t overload the santoku with this. And if you work preferably with pulp, purchasing it will be the best solution for you.
Santoku has a blade shaped like a "leg of lamb". This ensures a fine gap between the cutting edge and the cutting board during application. This tool is therefore particularly suitable for slicing with smooth, downward movements. They are also comfortable making smooth transitions when cutting shapes. This chef's knife has some restrictions regarding swinging, so it is better not to cut cartilage and other dense inclusions, exclusively in meat or fish.
Why do you need a santoku knife?
In order to grind products using traditional methods:
- Cubes;
- Straws;
- Half rings;
- Rings;
- Squares;
- Shredder.
According to the thesis, it can be used for cutting meat and fish, provided that there are small cartilages and bones in the product.
The blade length of this tool is shorter than that of traditional ones. A typical Japanese santoku has the most excellent balancing, but its Western counterparts are no different. If you want to purchase an authentic tool, it is better for you to purchase a knife made in Japan.
Is it convenient to cut with a santoku knife?
Undoubtedly. However, you must be familiar with the techniques of cutting food in order to achieve real convenience in cooking.
Correct cutting technique
Many beginners, and even experienced housewives, are wondering which is more comfortable - a chef's knife or a santoku?
It is impossible to give an unambiguous result here, due to the fact that different people have completely different ideas on this matter. Some find it extremely uncomfortable to hold a Japanese instrument in their hands, while others, having once tried to work with it, never return to their usual chef’s tools. But it is impossible not to highlight the main thing - the santoku is truly more practical and versatile than an ordinary chef’s knife.
Therefore, if you are drawn to pragmatism, you should prefer it for continuous use.
And of course, in order to be comfortable using the tool, you need to know the chef’s technique for gripping the tool.
Correct takeover:
The most common gripping mistakes are when the cook imagines that he is holding a sword in his hand. Under no circumstances should you place your index finger on the back of the blade - this could cause injury.
Small knives are held directly in the palm, across the fingers. The large finger is set slightly upward, and all the rest are bent under the instrument itself. Such products are traditionally used for cleaning certain vegetables and fruits.
When cutting food, different parts of the blade are used. Usually the emphasis is on its middle. That part of the blade that is located at the tip is used for the so-called “ticklish” cutting, when it is necessary to very finely chop food or herbs. The heel (the side opposite the point) is used in cases where you need to cut something hard. That is, where greater effort is required.
Whatever knife you plan to buy, you need to take a closer look at its good quality collections.
Choosing a tool must be scrupulous and careful. You shouldn’t believe everything the store assistant tells you. It is required to initially research the collections of metals from which similar tools can be made, and choose among them the one that is suitable for yourself. Of course, the best thing is to buy a knife made of stainless steel, since it is suitable for most products and does not have the ability to spoil them with oxidizing metal. You can also pay attention to blade materials such as carbon iron, high carbon iron and alloy iron.
Proper use and storage of knives is very important for their long and acceptable use. Treat this instrument with due care and it will return you with a long and useful service.
Any housewife should have knives in the kitchen for all occasions. What is santoku needed for? And how to use it?
What kind of knife is this?
Santoku is a Japanese universal kitchen knife. During its development, a French cutting knife was taken as a basis, but later this unique modification was adapted to all the needs of traditional Japanese cuisine, and the santoku became a universal and almost irreplaceable product.
Distinctive features of the product
Santoku is similar to a traditional chef's knife, but still has some features:
- Small and light handle. This not only provides a more reliable and comfortable grip on the knife, but also makes cutting as comfortable and fast as possible. The fact is that the design is perfectly balanced, and the center of gravity shifts precisely to the wide and heavier blade, which allows it to move quickly, while the cook does not make much effort and does not put pressure on the knife.
- The blade has an asymmetrical sharpening, and the sharpest part is its tip. The butt is quite wide (about two millimeters), it has a rounding at the end, which makes it, firstly, more convenient, and secondly, safer. In addition, this configuration reduces the gap between the blade and the surface of the table or board when lowering the knife from the heel (base) to the cutting part, and this also provides comfort.
- The length of the blade can vary from 12 to 20 centimeters, the average value is 18 (and the standard is 18.8 cm), and this is slightly less than the parameters of a traditional chef's knife. The profile angle is about 16-18 degrees (for most other products it is 20-25 degrees).
How to use Santoku?
What is a santoku knife used for? Its name from Japanese literally translates as “three good things,” and this means that the product is designed to perform three main tasks in the kitchen, namely to help crumble, cut and chop. With the help of Santoku, you can cut both vegetables and meat or fish, as well as chop herbs, grains and other products, if necessary. But bones and other hard food components cannot be cut with such a knife; this can lead to damage and grinding of the blade.
The cutting technique is quite simple, any novice cook can master it. The Santoku is designed for either single, downward movements when chopping vegetables or fruits, or transitions when pressing on the board from the base of the blade to the tip, which allows you to chop foods with a loose or soft texture, such as meat or fish. But cutting by swinging is limited, which is due to the sharp sharpening. But in any case, you can chop food either into cubes or into thin slices.
Advantages
Pros of a Santoku knife:
- It is not the longest, so even inexperienced housewives and novice cooks can use it.
- Minimum effort for efficient cutting. The product is balanced in such a way that the cook does not have to press on it to chop even hard foods.
- A very comfortable relatively small handle that even a person with a small palm can hold.
- This product can be considered universal, because with its help you can grind any food, including meat, vegetables, fish, fruits, herbs, cereals, and so on. Moreover, all food is cut equally quickly and easily.
- This knife has a blade no more than 20 centimeters long, making it safe, especially compared to a traditional chef's knife, which is about 30 centimeters long.
- Compact sizes. Such a product can be stored not only in a special stand, but also in a regular kitchen cabinet, because the knife will definitely fit in the drawer.
As for the disadvantages, these include, firstly, the rounded butt. And therefore, for example, it will not be possible to remove the cores of fruits using Santoku or carry out complex curly cutting. Secondly, such a knife is relatively heavy, but it is the increased weight of the blade that is designed to provide more comfortable cutting and even pieces at the output.
How to make a choice?
When choosing a Santoku knife, be guided by the following criteria:
- The material from which the blade is made. As a rule, knives are made of durable, high-quality stainless steel, and Santoku is no exception. The more reliable such material is, the longer the product will last and the more comfortable cutting it will provide.
- Be sure to check out the handle. It should be such that holding the knife in your hands is as comfortable as possible. The ideal option is wooden handle: it does not slip in your hands, is light in weight, pleasant to the touch, quite durable and environmentally friendly. In addition, your palms will certainly not sweat. And if the wood is treated with special impregnations, it will be resistant to moisture and fungi. Most cheap material– plastic. But it is fragile, short-lived and causes increased sweating during prolonged cutting. Metal is more durable, but not very pleasant to the touch and increases the weight of the product, which can cause some discomfort. It is also worth considering the attachment of the handle to the blade. It is best to choose models in which the handle is attached to a steel rod, which is an extension of the blade.
- Pay attention to the blade. It must meet all the requirements for Santoku knives and have all the standard parameters. But some modifications are possible. Thus, there are models on sale that have recesses in the blade. On the one hand, they prevent products from sticking during the cutting process and make the process more comfortable. But, on the other hand, softer steel is used to make such products, so the knife will be less durable and reliable.
- It is better to purchase such a product in a specialized store, and before purchasing, ask the seller for documents and certificates accompanying the product, which will confirm the authenticity and quality.
- It is better to trust trusted manufacturers, although products from popular and well-established brands are not cheap, but they serve faithfully for a long time.
If you don’t already have a Japanese Santoku knife in your arsenal as a beginner or experienced chef, then be sure to buy one, it will come in handy in any case!
