What is a santoku knife?

Santoku is a Japanese word meaning three uses or three virtues. A santoku knife by definition is a knife that can be used for three major cutting tasks: slicing, dicing and mincing. These knives can be used on a variety of foods apart from bones and bread, but are most often used to create extra thin slices of fish, meat or vegetables.

What is a santoku knife best used for?

Similar to a chef knife, a santoku knife is pretty much an all-purpose knife. You can use it to cut, dice, or mince fish, meat, cheese, veggies and fruit. Thanks to its ultra-sharp edge, a santoku knife excels at slicing fish and meat. The santoku knife cannot be used to peel vegetables or fruits though and should never be used to cut bones and bread.

What is the best size santoku knife?

There are mini santoku knives that measure around five inches and they are best suited for detail work or small hands. The ideal blade size for most cooks though is around seven inches, which is an average size of an adult hand. The best knife size will be determined by your hands, cooking needs and the items you will be preparing.

Who makes the best santoku knife?

If you're looking for the best Japanese santoku knives, we can recommend ZUIUN, Zelite, Shun, and Global. Our tester was most pleased with a ZUIUN santoku knife, but our editors also like Zelite and Miyabi.

What is a 7-inch santoku knife used for?

Almost anything! A seven-inch knife can slice, mince, and dice your seafood, meat, vegetables, cheese and fruit into thin, beautiful slices for all your culinary creations.

What's the difference between a chef's knife and a santoku knife?

A santoku knife is traditionally shorter in length compared to a chef's knife. This type of knife boasts an ultra-sharp, thin blade, making it ideal for slicing and dicing. A chef's knife is weightier, with a broader blade that curves upwards to form a tip. A good-quality chef's knife can easily carve through meat, fish and large vegetables. Because a chef's knife features a blade tip, you can rock it to complete your cutting; with a santoku knife, you can slice in a single downward cut. In short, if you want to be able to slice in a single downward cut and create extra thin slices, you need a santoku knife. If you want to be able to debone meat and chop all kinds of vegetables, get a chef's knife. These two knives are not rivals though - they complement each other and every decent cook should have both in their arsenal.

What are the dimples on a santoku knife?

The dimples or divots on a santoku knife are called the Granton edge. Their purpose is simple - to reduce friction when cutting and prevent food from sticking to the blade. This, among other things, is what makes santoku knives excellent at precisely slicing soft and delicate foods.

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