First of all, let's remember what a santoku knife is. The santoku is initially a form of Japanese blade that easily finds its role in the kitchen. Similar to a chef's knife, this type of knife will be mainly useful for: mincing, chiseling or slicing food.
What are the advantages of a Santoku?
If we find a large number of different knives, it is because they all have their more or less specialized utility. Here we will focus exclusively on santoku blades.
Briefly, here are the main characteristics of the santoku:
- A mid-length blade to meet many expectations;
- A versatile balance wheel;
- The precision of the cuts;
- Easy and quick to get started.
If this knife becomes a must-have in our kitchens, it is because it has proven itself in Japan, a country known and recognized for its expertise in kitchen knives. Indeed, with this one, you will be able to detail your vegetables as well as chop fresh herbs such as: parsley, chives or even coriander (if you like that). Also considered as the universal knife, this is the one you should choose if you want to build a set of knives.
What types of cuts can be made with the Santoku knife?
If you have followed this far, you will rightly deduce that almost all cuts can be made with the santoku. From thin slices to brunoise or even julienne, these techniques for making a dish can be accomplished with the santoku.
So you might ask yourself, what are the limitations of this knife? Well, to be honest, there are few practices that are not feasible. Know that all kitchen professionals have this knife in their possession.
How to use the santoku knife?
The santoku has a nice pendulum movement. Therefore, in order to optimize your efforts and take full advantage of this pendulum, you will need to start by cutting your food. Let's take a zucchini as an example. If you don't cut it in half, its diameter will remain large and your movements will naturally be greater. We then advise you to cut your food in order to reduce the cutting height to have more repetitive, fast and precise movements.
The grip area of the handle is also an important point. The closer your hand is to the blade, the better your precision and speed will be. If you put your hand at the end of the handle, your cut will be longer, but your force will be higher. It will then be necessary to adapt your grip according to the hardness of the food being cut.
The last important point will be to remain vigilant not to want to rush. Do not try to cut quickly if you are not trained. The quick cuts of chefs require several years of experience.
