How to Use a Santoku

Santoku knives are a stable in many kitchens.

Professional chefs and home cooks love the versatility of santoku knives. The santoku knife is designed for slicing, dicing and mincing vegetables and other foods that require a sharp, precise cutting edge, but the blade is well suited to most kitchen cutting tasks as well. At 5 to 7 inches long, the santoku is similar to a standard chef's knife but is shorter and features a flatter blade with divots to prevent foods from sticking. It's compact yet sturdy and well-balanced, making it the ideal all-purpose knife for every kitchen.

Difficulty:

Moderately Challenging

Instructions

Things You'll Need

• Santoku knife
• Wood cutting board
• Non-skid stabilizing mat
• Food

1. Place a non-skid mat on the countertop and set the cutting board on the mat.

2. Grip the handle firmly and pinch the blade near the hilt with your thumb and forefinger to stabilize the blade.

3. Place food on the cutting board in the most stable position possible. If possible, cut the item in half and set the flat side on the board.

4. Hold the food with your fingers bent in a claw position, so that your knuckles are even with or slightly in front of your fingertips. This grip will keep an errant blade from slicing your fingertips.

5. Position your upper arm and shoulder above the knife to control the motion.

6. Begin cutting slowly in a straight up-and-down motion, using your arm and shoulder, not your wrist, to guide the knife.

Tips & Warnings

• Start slowly if you're inexperienced with a santoku. As you gain skill with this knife, you can gradually increase your cutting speed.

• Santoku knives manufactured by Western companies often contain alloys that result in a thicker, softer blade that does not perform as well as santokus made by Japanese manufacturers. An authentic Japanese santoku can be more expensive than Western-made knives but to most chefs they're worth the splurge.

• Wash the santoku promptly after each use and towel dry to keep the blade shiny and sharp.

• The thin blade of the santoku can be easily damaged on hard surfaces. Use the knife on a wooden or plastic cutting board rather than marble, and be careful when cutting bone-in meats.

• Dull knives can be more dangers than sharp ones. Keep the blade sharp to ensure easy cutting.

References

• FoodEditorials: What is a Santoku Knife?
• The Kitchen: How to Learn Basic Knife Skills