First of all, let's recall what a santoku knife is. The santoku was originally a Japanese blade shape that easily found its role in the kitchen. Akin to a chef's knife, this type of knife is mainly used for slicing, chopping and dicing food.
What are the advantages of a Santoku?
If there are so many different types of knife, it's because they all have more or less specialized uses. Here, we'll focus exclusively on santoku blades.
Briefly, here are the main characteristics of santoku:
- A mid-length blade to meet a wide range of needs;
- A versatile balance ;
- Precision cutting ;
- Quick and easy to learn.
If this knife is becoming a must-have in our kitchens, it's because it has proved its worth in Japan, a country renowned for its expertise in kitchen knives. With this knife, you'll be able to chop vegetables as well as fresh herbs such as parsley, chives or even coriander (if you like). Also considered the universal knife, this is the one to choose if you want to build a knife set.
What kind of cuts can I make with a Santoku knife?
If you've followed the instructions up to this point, you'll know that almost any cut can be made with the santoku. From slicing to brunoise or even julienne, these techniques can all be accomplished with the santoku.
So you might ask, what are the limits of this knife? Well, to be honest, there are very few things that can't be done with it. All professional chefs have this knife in their possession.
How to use the santoku knife
The santoku has a beautiful rocking motion. So, to optimize your efforts and get the most out of this pendulum, you'll need to start by detailing your food. Take zucchini, for example. If you don't cut it in half, its diameter will remain large and your movements will naturally be greater. We therefore advise you to detail your food in order to reduce the cutting height for more repetitive, rapid and precise movements.
The area in which you hold the handle is also important. The closer your hand is to the blade, the greater your precision and speed. If you place your hand at the end of the handle, your cut will be longer, but your strength higher. You'll need to adapt your grip to the hardness of the food you're cutting.
The last important point is to be careful not to rush. Don't try to cut fast if you're not trained. Quick cuts by chefs require years of experience.
