Today I will explain about Santoku Knife Uses. Because most people do not know how to use santoku knives? Whenever it comes to talk about slicing and mincing in the kitchen, so the first thing that comes to mind is the knife.
The knife we use for cutting any vegetables, fish, meat, and other ingredients. But, any material doesn’t cut with only a knife. Different types of knives are used for each component. Santoku knives are one of them.
It is originally produced in Japan. This knife can do very well by cutting three jobs. Slicing chopping or dicing. The Santoku Knife is designed to provide good, balanced, comfortable consistency. This knife handle design and weight have become popular with everyone. And it will be better to say the Santoku knife is more popular by female chefs.
The Santoku knife blade is typically 13 centimeters to 20 centimeters long. That is, it ranges from 5 “inches to 8” inches. The design of this knife is comparatively smaller than the traditional Western chef’s knife. Apart from its blade lighter, thinner and solid nature is also.
Santoku Knife Uses And Features:
In the most classic kitchen knife uses a blade to maintain the angle of 40 degrees to 45 degrees. The Santoku knife is a very special utility designed for choice among chefs. This knife is not used the whole blade for cutting. The backbone of the back of the blade is very low. But the cutting edge of it is flat. It is almost like a corner angle that helps in slicing knife uses.
Due to the Santoku knife, it can quickly and easily cut vegetables in small bunches and herb mincing. According to the necessity, it is very easy to sharpen the Santoku knives which are very difficult to do in most other knives. Its width, the flat plate is quite useful for scoping any ingredient.
If all the elements of one size are to cut, then there is no comparison of the Santoku knife user. Undoubtedly the professional chefs select the Santoku knife. This is a great commercial grade knife that works wildly for cutting boneless meat, cheese, fruits, and making other types of food.
Ideal Santoku knife:
The Santoku knife is a really Great kitchen knife that comes in two sizes. The size of this one is as small as a chef knife. Its shape is usually 5 “(12.5 cm). This is to do with small cooking works. And which are considered as a standard knife.
But large-scale knives are also in the market. It is 5.5” (14 cm) Remains. People consider it as the standard shape blade of Japan. If the blade is larger and its density is high, then it becomes more difficult to work and it will reduce the speed of the work. So it is not acceptable to everyone.
Santoku knife uses and features:
- Released in Japan
- A wide sheep foot blade without any type (a lower spine that rotates to fill the front groove straight)
- Thin blade than a chef’s knife allows for more refined slicing
- Single (single-sided) or double (both sides) bevel can be – bevel is the ground for the knife-edge structure which refers to the surface
- Usually no bolster (a metal piece in blade and handle)
- Balance weight
- Easy to hold
- There may be a grant edge (small partitions/scalps of blades to prevent food to prevent it)
- Variety of sizes from 5 “to 8”
Using An Santoku knife:
There is an idea to use a Santoku knife in the kitchen. This means three virtues. Santoku knife is also very famous for three things. Slicing, Dicing and Mincing. So this knife is the most used for both professional and home kitchens.
Vegetable, fruit, fish or perfect meat can be prepared with a Santoku knife. Because it’s wide blade is even more consistent and easy to spend. A small version of this knife achieves optimal results. Such as small and medium-sized vegetables and a queue. Besides to onions and deacons, a 5.5 “(14 cm) blade is good and ideal for huge vegetables.
Best Santoku Knife Uses For:
- Cutting any meat
- Slicing cheese
- Slicing, chopping or dicing different fruits, vegetables, and nuts
- Mincing meat or herbs
- Scooping food off the board because of the wide blade
- Creating fine slices, significantly helpful for vegetables and food
If you spend a large amount of material, a light knife will cause less fatigue than heavy stolen. A Santouk’s Blade task is so easy to control the thickness of that piece directly. This knife thin blade precision can be easily cut. Use a slight forward motion to cut with this uniquely shaped knife as the knife descends vertically.
After you use it once you have much control over the knife and cut thickness that you’ll find. The Santoku knife gives similar advantages to a typical Western chef knife. But it makes easy to control with light and larger blades.
The use of a Santoku knives use is much more than a chef knife use. Because it takes very little time to work through it. Also, the need to clean the blades is not very necessary. Due to its dimples, the food may not stick to the blade. So most of the chef’s Santoku knife is used for more slicing or and cutting.
How To Sharpen Santoku Knife?
The knife sharpening is very important for any kitchen, outdoor, or hunting knives. Use day after day knives loss their own razor-sharp. And many kitchen Santoku knives have a single bevel. And also are made from solid steel, making a sharp knife is very easy to create more subtle angles. In general, Santoku knives can be sharp at approximately 10 – 15-degree angles. And if you want extreme sharp? So use these methods.
Use Sharpening rod/Steel:
Using a knife sharpening rod is not an ideal choice for all knives. Because the sharpening rod is a great choice, especially for serrated knives. Or if you want to use the sharpening rod for your big Santoku knives, so you have to choose a longer sharpening rod that can handle your knife. And most honing sharpening rods have a comfortable plastic handle that ensures for most reliable grip.
And the sharpening rod is made with a ceramic or diamond coating layer. So that if you can use it, so that will give the superior performance! Just hold the rod with your left hand and pull it for more than 5 times. So 90 degrees is for the right angle and 45 degrees half of that. Finally 22½ degrees for final sharp and need just 2 or 3 slides. It has a good reason if you purchase the kitchen knife sets so you will get this sharpener with some special sets.
Everyone knows there is nothing can compare with an electric sharpener. Because it is very easy to use and it will save your time. But electric sharpener is a little bit costly for some users. But hopefully, now there are many cheap electric knife sharpener is available.
And a good reason electric sharpening tool can handle any kind of knives like a chef knife, kitchen knife, santoku knife, and other regular knives. So for the best performance, you can use an electric sharpener for your finest Santoku knives. But if you are not a learned guy already, who knows how to operate this sharpener. So before going there, you should practice using an old unnecessary knife.
Sharpening Stone For Santoku Knife:
This is the low-cost sharpening system. And do you really know how to use a Whetstone? Because this is not so much easy like an electric sharpener. Before using the stone you have to place it on a steady board or table, that the stone can’t move. And after complete some basic practice hold your knife 20 degrees angles, it’s only for most straight blades. And if you want the best performance, so you can use oil or liquid on your stone.
Santoku knives are usually easy to sharpen as they are easy to hold. Unlike the single bevel Santoku, it requires less sharp work. The most effective way to hold a Santoku is to use a whetstone. Whetstone sharpening gives a larger sharp knife-edge than other methods for the Santoku knife blade. The knife sharpening stone you should use very carefully. Because if you do not care about it, so you may get injuries. The general process is as follows:
Carefully check out the detailed instructions provided with your whetstone:
- Submerge & soak the whetstone in water
- First use the coarse side, put the knife in the right corner
- Run up and down a smooth motion in the stone
- Make sure you cover the entire blade from the beginning end of the handle
- Repeat the process on the other side if the knife is double-split
- Flip the stone from the fine side and repeat it again
- Fully washed and dried knives
Do people think Santoku knife VS chef knife which is best? But chef knives are specially made only for professional guys who chop a lot of vegetables, fish, and meat. But fortunately, the Santoku knife uses a lot of time for commercial use. And after the commercial side, that has won Amateur cooks. Because the best Santoku knife has a beautiful design and easy to use.
And you will get a lot of Japanese Santoku knives on the market. Everyone knows there is nothing can beat the Japanese brands. And other-hand you will find the knives from Dalstrong company. They build a really good quality Santoku knife. And Dalstrong is one of the most popular and “NSF” certified company only for the best quality.
If you slice a lot of vegetables every day in your home. So choose the Santoku knife and it will be the best decision for your kitchen purposes. And if you never used this blade. So before buying this, you should read a Santoku knife reviews post to know the more features. Because when you invest the money for the best quality kitchen knife so you should get the best one for your everyday use. And a good reason most company knives are made from stainless steel or carbon. That material will safe the knife blade from any rust.
I’m Jordan Carter from North California USA. I love foods, and only to taste different foods I have traveled to many countries from Asia to Europe. And I have acquainted with many popular chefs who work in the most popular restaurants.
Now I really know why a kitchen is an important part of every home? Why healthy foods are very important for us? After many years of food experience, I thought about a blog. Due to this, I have started this kitchen blog. And also I try to share my all foods and traveling experience to all.