Few people are familiar with Santoku knives, although practically everyone has heard of a Chef’s knife. The Santoku vs. Chef knife controversy has been going on for a while among cooks. Although having different histories, styles, and applications, both types of blades are commonplace in both domestic and commercial kitchens.
Chef’s knives are strong, versatile instruments that can handle the majority of cutting jobs. They have a sharp point and a double bevel, among other qualities. They frequently, though not always, have a sizable bolster as well. Western-style chef knives are quite tough but not the toughest.
Santoku knives are often constructed of stronger steel, are smaller, and are sharper. They can cut considerably thinner slices but are not as strong as chef’s knives.
A quality knife is essential to effectively and expertly cooking meals whether you’re a novice or seasoned chef. So, it is crucial to understand the precise characteristics of these two knives, how they appear, and which is ideal for you. Making that choice will be simpler if you read this information.
A Santoku knife typically has a length of 5 to 8 inches. Almost straight and with a modest point, it possesses a cutting edge. At the point of the Santoku, the spine bends downward from the handle to meet the edge. There may or may not be a slight bolster between the handle and the blade.
Although the latter is much more typical, santoku knives can have either a single or double bevel. This indicates that the blade may be sharpened on either one or both surfaces. The knife’s edge can be made sharper by using a single bevel to reduce the angle (15–20°) on the edge.
Granton edges are another option for these knives. To make it simpler to remove food off the knife in this instance, one side of the blade has a line of dents.
Ceramic Santoku knives are also available, however high carbon steel is the most typical material. The result is a hard yet slightly fragile blade. Santoku knives are portable and compact, making them ideal for cooks with little hands.
A Santoku demands a unique cutting technique due to its flatter edge and less curved knife tip. Users must cut into ingredients with a more forceful vertical push rather than a rolling action.
Food may be cut into very thin slices with a Santoku’s sharp blade. This helps to understand where this knife originated because it is very helpful in Japanese cooking. In general, this kind of knife is perfect for slicing fruit, vegetables, cheese, fish, meat, and fish, as well as for cutting herbs,read more:
Santokus shouldn’t be used for labor-intensive tasks like cutting hard bread or bones. Despite the fact that they may be made of tough steel or ceramic, certain foods might break the Santoku blade.
The chef’s knife’s cutting edge also has a large curvature known as the “belly,” which is intended for the rocking motion known as the “rock-chop” in the culinary world and facilitates effortless slicing of materials. With your guiding hand, which should be in the “claw posture” with fingers curled under, push the item forward in between each cut as you rock the knife up and down through the ingredients while keeping its tip anchored to the cutting board.
A multifunctional culinary utensil, the Santoku knife is a chef knife made in the Japanese manner. The most distinguishing characteristic of a Santoku knife, which is made differently from a Western-style chef’s knife, is the blade’s form, which is sometimes described as having a “sheep’s foot”; however, not all contemporary Santoku knives have this feature.
The Santoku blade, which is typically 6 to 7 inches long, curves from the spine to the tip rather than coming to a point like a conventional chef’s knife. The blade’s edge is often flat, as opposed to the curved belly of Western chef knives, and is made for “push-cutting,” an up-and-down chopping method.
As the edge is honed only on one side, Japanese chef knives have often been single bevelled. Nevertheless, Santoku blades are now being made with double bevels, which are more frequent in Western chef’s knives. The distinction is that the Western type is virtually always 50:50, but double bevel Santoku blades are often sharpened at angles ranging from symmetrical 50:50 ratios to asymmetrical 70:30 ratios.
Sharp, F.N. asparagus and a santoku knifeThe Granton or “scalloped” edge, which refers to the dents on the face of the blade, is another distinctive feature of the Santoku blade. Fish and other delicate foods won’t adhere to the blade when being sliced thanks to the Granton edge.
