How to Chop Using a Santoku Knife

Santoku knives can mince, chop and slice.

The Santoku knife, or Santoku bocho, originated in Japan. The blade is typically 5 to 8 inches long. The Santoku blade is thinner and lighter than the typical Western kitchen knife. Chopping with a Santoku blade is slightly different than using other types of knives, but it is simple to learn.

Things You'll Need

• Santoku knife
• Cutting board

Instructions

1. Place your cutting board on a firm, flat working surface such as a table or countertop.

2. Wash any food you intend to chop and set it to the side of the cutting board.

3. Grasp the food in one hand and hold it firmly on the cutting board. Hold the Santoku knife in the other hand, with your index finger on top of the dull edge of the blade for extra chopping control.

4. Line the blade up over the food with the tip of the knife touching the cutting board. Slowly bring the knife down toward the cutting board in a smooth, slicing motion. As you slice, bring the knife back toward your body slightly. For large pieces of food, move the knife back and forth in a sawing motion as you slice.

5. Mince the food, if you desire, by placing the palm of your free hand on top of the dull edge of the blade. With the tip of the blade touching the board, press the blade down with your palm in quick, small chopping motions. Continue until the food is minced as finely as you desire.

6. Wash the blade after chopping. You should hand wash your knives to extend their life as long as possible.

References

• "Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen"; Norman Weinstein and Mark Thomas; 2008
• "Knife Skills: In the Kitchen"; Marcus Wareing, Shaun Hill, Lynn Hall and Charlie Trotter; 2008
• "An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives -- How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro"; Chad Ward; 2008