First of all, let us recall what a santoku knife is. The santoku is originally a Japanese blade shape that naturally finds its place in the kitchen. Close to the chef knife, this type of knife is mainly useful for: slicing, mincing, or cutting food into strips.
What are the advantages of a Santoku?
If we find so many different knives, it is because they all have their more or less specialized uses. Here, we will focus exclusively on santoku blades.
In brief, here are the main features of the santoku:
- A medium-length blade to meet many needs;
- A versatile rocking motion;
- Precise cutting;
- Easy and quick handling.
If this knife has become an essential 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 it, you can just as easily slice your vegetables as finely chop fresh herbs such as parsley, chives, or even coriander (if you like it). Also considered the universal knife, this is the one to choose if you want to build a knife set.
What types of cuts can you make with the Santoku knife?
If you have followed along so far, you will correctly infer that almost all cuts can be made with the santoku. From slicing to brunoise, or even julienne, these techniques for preparing a dish can be carried out with the santoku.
You may therefore wonder, what are the limits of this knife? Well, to be honest, very few tasks are not possible. Know that all kitchen professionals own this knife.
How do you use the santoku knife?
The santoku benefits from a beautiful rocking motion. As a result, in order to optimize your effort and make the most of this rocking motion, you should start by cutting your food into pieces. Let us take a zucchini as an example. If you do not cut it in half, its diameter will remain large and your movements will naturally be greater. We therefore recommend cutting your food into pieces to reduce the cutting height and achieve more repetitive, faster, and more precise movements.
The grip area on 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 place your hand at the end of the handle, your cut will be longer, but your force greater. It will then be necessary to adjust your grip depending on the hardness of the food being cut.
The last important point is to make sure you do not rush. Do not try to cut quickly if you are not trained. The fast cuts of professional chefs require several years of experience.
