Prized by chefs the world over, Japanese santoku knives are a distinctive type of knife that many manufacturers attempt to replicate---with variable success. In order to fully understand the appeal of a santoku, you need to know what sets them apart from other knives.
The Basics
The santoku is a multipurpose kitchen knife with origins in Japan. Usually between five and eight inches long, it can be distinguished from other knives in that it features an unshouldered blade and is shorter than most knives of its ilk. The knife has a sheepsfoot blade, which curves at about 60 degrees at its point, and a flat edge. A traditional chef's knife has a profile edge of about 20 degrees; by contrast, a santoku angles between 15 and 18 degrees. A santoku typically is constructed of hard tempered steel. Some have a hollow (or Granton) edge to reduce friction.
The Draw
Santoku knives primarily are used for mincing, chopping and dicing. The knife's handle is designed to balance the weight and width of the blade to that of the handle and tang (which refers to the protrusion of the steel into the knife's handle). Its blade can be honed to sharpness with a whetstone.
Drawbacks
Santoku knives have thin edges, so they're not recommended for cutting hard items, such as bones, since the knife's edge can easily be damaged. Because these knives are smaller than many of their counterparts, they tend not to be comfortable for those with larger hands. Also, because santoku knives are short and have thin blades, they really don't eliminate the need for traditional chef's knives.
Variations
There have been some variances of authentic santoku knives over the years. In some cases, the pattern of santoku knives features piercings through the hammered blades for aesthetic reasons and to increase knife strength. Alternatively, the knives can be forged to leave a rustic black finish. Others feature a suminagashi pattern, which resembles Japanese marbled paper.
Quality
The quality of santoku knives varies widely. The highest caliber knives utilize forged, laminated stainless steel cladding to increase strength, prevent rust and keep the knife's edge intact. Copycat knives usually use softer stainless steel alloys and are not nearly as durable. Some less expensive versions employ scalloped edges to improve performance.
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