What Are Santoku Knives?

The Santoku knife is a popular multipurpose style of chef's knife originating in Japan. These days it is widely used and praised in all manner of kitchen tasks due to its long-lasting construction, comfortable design and wide range of uses.

A common look of the Santoku knife style.

Uses

The name "Santoku" means "three uses." This refers to the main tasks that the knives are built to take on: slicing, dicing and mincing. The design of the blade and feel of the knife in your hand allow you to complete these tasks to absolute precision.

Design and Construction

Santoku knives stand out among chef's knives because of the balance and build of the blade and handle. The handle is made flush to the top of the blade, giving the chef plenty of room below to grip the knife and make precision cuts. The entire knife is balance so that the blade weighs the same as the handle, giving greater control during use. Finally, the cutting edge is much more acute than a typical Western knife, allowing for crisper and easier cuts.

Cost and Availability

With their rising popularity, Santoku knives have become widely available throughout the world in most stores that carry kitchen utensils. Their demand has also created a market for knockoff varieties and entry-level designs, as well. True chef-grade Santoku knives are often bought as individual pieces at fine cookware stores and can cost as much as several hundred dollars per knife. However, entry-level and non-authentic Santoku knives and sets can be had for significantly less at any popular kitchen equipment store.

Care and Storage

Santoku knives, if used and cared for properly, should keep their edge without a need for regular sharpening. However, with time any knife will dull somewhat, and sharpening steels are available to regain a sharper edge. Dishwasher use is discouraged, and you should instead hand-wash and fully dry your Santoku knives before storing them either in a special knife block or on a magnetic knife strip.

Variations

While a standard Japanese-style Santoku knife features a simple blade that curves toward the tip, there are several variations that have been introduced into the market. Another popular style features a scalloped blade, with a blade that has visible inset ovals near the cutting edge. This allows thin slices of food to easily slide off the blade. More recently, ceramic blades that eliminate rusting issues and keep an edge longer have also become popular.

References

• Chowhound chef's resources
• Cooking.com