What Is a Santoku Knife? The Japanese Blade Explained
The santoku is the Japanese all-rounder for meat, fish and vegetables. What defines its blade shape and how it differs from a chef's knife.
Inhaltsverzeichnis
“Three Virtues” – the Meaning of the Name
Santoku roughly means “three virtues” or “three uses” and refers to the three classic areas of application: meat, fish and vegetables. That makes the santoku the Japanese counterpart to the European all-purpose chef's knife.
The Typical Blade Shape
Its hallmarks are a relatively wide blade, a straight to slightly sloping spine and only a shallow curve to the edge. The blade is usually a little shorter than a chef's knife and ends in a distinctive, often rounded tip.
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Santoku vs. Chef's Knife
The European chef's knife has a more curved edge that favours a rocking cutting motion. The santoku is used more in straight, pulling or pushing cuts. Both are all-rounders – the choice mainly comes down to your preferred cutting technique.
Who a Santoku Suits
If you like straight, precise cuts and prefer a slightly shorter, easily controlled blade, a santoku is a good choice. Many santokus also have a granton edge – small hollows that reduce food sticking to the blade.
Frequently Asked Questions About the Santoku Knife
What does santoku mean?
Roughly “three virtues” – a reference to the three areas of use: meat, fish and vegetables.
What is the difference between a santoku and a chef's knife?
The santoku has a straighter, often shorter blade and is used in pulling cuts; the chef's knife in rocking cuts.
What are the hollows in the blade for?
The granton edge reduces food sticking to the blade.
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