Made from high quality stainless steel, this is a precision blade with a long lasting edge. At home in the hands of both the professional chef and the discerning amateur.
Made in Spain.
A Chef’s Knife features a blade tip which naturally causes the chef to ‘rock’ the blade forward as they complete their cut. The absence of a tip on the Santoku knife means one can slice in a single downward cut. While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient.
Another key difference between the Santoku and Chef’s Knife is the bevel. Many Santoku knives used by professional chefs are single bevel. When sharpening, one can create a much smaller angle resulting in a sharper blade. As an example, instead of a total of 30 degrees with a double-bevel Chef’s Knife, a Santoku can be sharpened up to 15 degrees on the one side only, making for a much sharper cut. This is particularly useful if you wish to create wafer-thin slices – as found in many Japanese dishes.
The meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling). Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes.
Best used for:
Slicing, chopping or dicing fruits, vegetables and nuts
Mincing meat or herbs
Scooping food off a cutting board due to wide blade
Creating fine slices, particularly useful for vegetables and seafood
As a Santoku knife is slightly shorter in length compared to a Chef’s Knife and possesses a seamless handle-to-blade design, they are well-suited for those with small hands.