Collection: Santoku

The Santoku knife combines the features of a Japanese chef's knife (Gyuto) and a small cleaver. The Santoku knife has a unique blade shape. The cutting edge is straight, and the spine, which is mostly parallel to the blade, curves gently where it joins it. The wide blade and small size make it easy and comfortable to work with. The Santoku knife is great for chopping vegetables and fruit. It is also great for cutting and slicing boneless meat. It is also great for preparing European dishes like ratatouille, which need you to chop a lot of vegetables, cut fish, or slice meat.

What is a Santoku knife?

The Japanese Santoku knife is a combination of a traditional chef's knife and a kitchen cleaver. In Japanese, the word "santoku" simply means "three virtues." The knife's name isn't an accident. It refers to how the knife can easily cut meat, vegetables, and fish. This is one reason for the name. Some people think that another refers to the use of the knife, like slicing, chopping, and dicing. No matter where the name came from, the Santoku knife is one of the most useful knives for a good chef. What's the difference between a Japanese Santoku knife and the blades popular in Europe? The difference between the two cases has to do with how much of each material is used to make them. Japanese knives contain a lot more carbon, which makes them thinner and lighter and slightly more comfortable to work with. Japanese Santoku knives are strong and can stay sharp if you take care of them. Modern knife-making technology allows for combining the highest quality stainless steel with plastic or wood, tightly bonding these two elements.
There are three types of Santoku knives:
-    Knives with steel blades
-    Knives with San Mai steel blades (which, in many ways, resembles Damascus steel)
-    Knives with ceramic blades (the rarest and least used type)
Traditional Santoku knives were sharpened on one side only. But there are many new models with double bevel blades because chefs have more demands and needs. These knives are very precise, but they must be taken care of and maintained to keep their properties. Because of the blade, you have to be careful and pay attention when you use them to avoid getting hurt.
Santoku knives have a straight blade that ends in a slight curve connecting the cutting edge to the spine. The length of the knife ranges from 14 to 18 centimeters, depending on the type. Santoku knives have small indentations (called "Granton") on the blades. These indentations help prevent food from sticking to the knife.
What is a Santoku knife used for and how should it be used?
A Santoku knife is a useful tool that can be used by both professional chefs and amateurs. This Japanese knife combines the features of a traditional chef's knife and a kitchen cleaver. Its special design makes it great for cutting meat (both towards and away from you), as well as chopping vegetables and fruit. Professional chefs will like this knife because it can cut things both high and low.

What should you keep in mind when choosing a Santoku knife?

Chef's knives are useful, exact, and easy to hold. However, not all knives that are labeled Santoku are actually Santokus. For this reason, there are several important factors to consider. Genuine Santoku knives have thin blades and a very sharp cutting angle (the best knives have less than 15°, but you can also get good results with a knife with a blade angle in the range of 15-20°).
Also, pay attention to the material. Santoku knives cannot be flexible, so steel, especially high-carbon steel, is the best material for making them. The knife will be stronger and more durable if it has more carbon in the steel. You might also want to get a stainless steel knife. It's strong and hard, but you have to take care of it if you want it to last.
Remember that real Santoku knives have indentations. They keep food from sticking to the knife when you cut. This is a very convenient solution. You don't have to stop working to clean the knife.
When choosing a knife, there are many things to consider, including the thickness of the blade. The thinner it is, the better. Santoku knives cannot be flexible, so pay attention to how they are made. High-carbon steel blades are best because they make the knives last the longest.
What's the best way to take care of your Santoku knife so it lasts a long time?
Santoku chef's knives are useful and can be used for many things, so they are an important tool for anyone who likes to cook. But it's important to know how to take care of them so you can enjoy them for as long as possible. First, remember not to wash them in the dishwasher. Hot water and strong detergents can damage the handle and blade. So how should you clean your knives? All you need is a mild liquid and warm water. After washing the knife, be sure to dry it. It is best to clean the knife right away after you use it. This is important because some things (like fruit) can stain or change the color of the steel that the knife is made of. You can maintain your Santoku knife at home. All you need is rice oil or high-quality cooking oil. When it comes to storage, magnetic strips and wooden blocks work best. Japanese Santoku knives are versatile, but they shouldn't be used to chop bones or cut very hard foods (like frozen foods). They also aren't designed to open cans or tins. Japanese knives are only suitable for cutting on wooden or plastic cutting boards (mainly polyethylene and polypropylene).
To keep knives useful, it's important to remember that cleaning and sharpening are both important. The rule here is simple. Knives should be sharpened more often the more often they are used. The sharpener for Japanese knives must be the right type for the knife. So how do you choose a good sharpener for a Santoku knife? First, check how hard the steel is that the knife is made of. You need to know this information first. Then you can start looking for the right sharpener. Choosing the right sharpener is an investment in the quality and condition of your knife, so it's important to choose wisely.
It's important to remember that Santoku knives can be expensive, so they need to be used correctly. The cheapest sharpener, which is also of poor quality, will not help your knife last longer or be easier to use.
Choosing a sharpener is easier than it looks. Remember, there's a simple rule: the sharpener must be the right type for the knife's steel.

Why should you get a Santoku knife for your kitchen?

Santoku knives aren't the cheapest, but they have many advantages that make up for their high price. Genuine Santoku knives have many advantages. One of them is their carefully designed and crafted construction, which means that your hands will not get tired even after many hours of use. These knives are great for preparing Japanese and Polish dishes. You can buy Santoku knives one at a time or as a set.
The blade length for small knives of this type is usually 14 centimeters, and for large knives it is between 16.5 and 18 centimeters. Santoku kitchen knife sets are very useful because they allow you to cut hard food for a long time without getting tired. Check out our ranking of kitchen knives too.