The most well-known type of Japanese knife is probably the Santoku, a general kitchen tool with a double-sided sharpening. "Santoku" means "three good things" or "three uses" in the literal sense. It implies that using a knife like that to cut, chop, and crumble is a smart idea. Another variation specifies that the knife may be used for both meat and fish as well as veggies.
Santoku, in contrast to the typical European chef's knife, has a distinct blade form with a depressed tip and a more straightened cutting edge. This kitchen knife can therefore be used for cutting. The santoku typically has a blade length of 16 to 18 cm. There are occasionally variants with blades that are barely 14 cm long. Be aware that knives with shorter handles and shorter blades than a typical santoku have shorter handles as well. Knives with shorter blades thus fit women's hands better, whereas men may find the grip to be unpleasant and excessively short. The santoku blade frequently has air gaps that prevent food from sticking. However, not all veggies respond well to this.
The santoku is made of both stainless and carbon steel, like other Japanese kitchen knives. We advise selecting a stainless steel santoku if you don't have the time to give the knife additional attention. Choose a carbon steel santoku if you are prepared to dry the knife off right away after washing it and to oil it occasionally. It can be honed to a razor's edge and will continue to do so for a very long time. However, there are currently corrosion-resistant high-carbon Japanese steels available, such as VG10.
Regardless of the materials used to make it, a santoku knife cannot be put in the dishwasher. The handle and blade materials are harmed by washing in the dishwasher. You can use a customized saja sheath to shield the santoku blade and other Japanese knives from harm while being stored or carried. This wooden container can be placed over the blade and, if necessary, fastened with a unique pin. Saja can be purchased from our store online as well.
Generally speaking, the traditional European chef's knife in the kitchen may be replaced by the Japanese santoku knife. or significantly improve it. The top Japanese brands and artisans, like Kasumi, Tojiro, Mcusta Zanmai, Seki Kanetsugu, Miyabi, Yu Kurosaki, and others, sell santoku knives online here. Our consultants are pleased to provide you with information on Santoku by email or online chat if you have any questions.
