Santoku Knives: What You Need to Know Before Buying One

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One of the most popular varieties of Japanese knives is the Santoku. Their flexible blade makes them suited for a wide range of cuisine. And if your hands become sweaty, you won’t have to worry about losing your hold on this knife because of its rectangular handle and slight indentations on the sides. As such, this style of knife is ideal for both novices and those who only cook on occasion because it is so simple to use.

What Is the Proper Way to Use a Santoku?

A santoku knife is simple to wield after you’ve mastered the appropriate technique. And for this, keep your elbow bent and your upper arm at a 45-degree angle to the work surface. Make sure your knife doesn’t get stuck in the meal by rolling it forward a little while you’re cutting.

Tips for Buying a Santoku Knife

You should be familiar with this information prior to moving on. And before you buy a Santoku knife, it is essential to understand the differences between Santokus and chef knives. When compared to bread or carving knives, which can be significantly large or small, the Santoku is the smaller one of the two. And, instead of having a sharp point, this knife’s blade has a flat cutting edge to reduce its tendency to shake when being used, which can happen when Western or European-style blades are being used. Also, when you buy a Santoku knife, keep these other factors in mind:

It’s Important to Pay Attention to the Thickness of the Blade and the Cutting Angle

When it comes to cutting thin slices, thin blades are essential. It is also critical that your knife has a razor-sharp cutting angle when cutting. As such, anything greater than 20 degrees will be considered a greater angle. Meanwhile, never assume that a blade will be narrow and have a sharp angle just because it is designed like the Santoku or another traditional Japanese knife.

It’s Essential That You Get a Blade Made of Steel That’s Strong Enough for Your Needs

In order to get a strong blade, you need to look for one made of high-quality steel. The blade and handle of a Santoku knife must be firmly linked, despite the knife’s small size. A triple-riveted, full-tang edge is the best option for this.

Check and read the Manufacturer’s Instructions to Ensure That It Lasts as Long as Possible

Make sure you read and follow the directions and guidelines to guarantee that it is of the finest quality for you. The blade material and handle material are only two examples of many factors to consider when it comes to knife care. For example, some are dishwasher safe, whereas others must never be left in the kitchen sink.

A Large Blade Is Very Useful

The blade of a Santoku knife should be at least as tall as the food it is slicing. If not higher, it will likely create uneven slices. Meanwhile, the benefit of a tall blade is that it can be used to convey the food you’ve previously chopped. You may quickly transfer your processed food to a dish or a piece of cookware by actually turning the blade on its slides and sweeping that onto the knife.

If you buy a decent santoku knife, it should be razor-sharp right out of the package. A santoku should be easy to hold, whether by the handle or the blade, and it should have a satisfying weight to it. But to be clear, balance is not an absolute and easily quantifiable trait; it is also a matter of individual preference. And since it’s an essential, all-purpose kitchen knife, it shouldn’t cost a fortune.

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