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As the world-famous version of the chef knife, the Santoku knife is just as efficient, easy to use and polyvalent as its French cousin in the kitchen. Perfect for many different tasks, the Santoku knife has a specific alveolate knife which helps you cut food neatly and precisely, while preventing it from sticking to the blade.
The Santoku knife: the 3 cooking virtues
Also called the 3-virtue knife (literal translation), the Santoku knife makes it easy for you to master the three ancestral cooking gestures effortlessly: cutting, mincing, chopping… any many more!
Generally measuring between 17 and 19 cm, the blade of the Santoku knife is pointed and slightly curved so as to facilitate this balancing movement which is so useful when you mince or chop herbs and other food thinly. Its so distinguishable alveolus shape prevents the food from sticking to the blade when you cook, even very meticulous preparations.
Its thick handle made with wood, steel or polymer plastic naturally finds its place in your hand, for both a firm and safe grip. Light, the Santoku knife is also very handy.
How to use a Santoku knife properly?
Handy and easy to use, the Santoku knife can do many tasks perfectly, from the simplest to the most complex ones. You can actually use it like a chef knife.
- You can mince and chop precisely and rapidly by using the front of the blade, and by doing a balancing movement on your chopping board.
- You can slice, shave or dice any food effortlessly with the middle of the blade of your Santoku knife.
- You can grind and cut your hardest pieces of meat and food with the base of the blade.
- You can crush your spices to release all their flavours by snapping them with the back of the blade.
- You can break the little bones of your poultries and even small crustacean shells by using the back of the blade of your Santoku knife as a hammer.
Thanks to all its possible uses, the Santoku knife shall quickly become an indispensable tool in your kitchen!
