Why do you need a Santoku knife in the kitchen?

2024 Author: Priscilla Miln | [email protected]. Last modified: 2023-12-16 00:21

No housewife can do without a knife in the kitchen. It is very important that it be sharp, comfortable and preferably not heavy. After all, this will not only save time on preparing your favorite dish, but the process of creating a culinary masterpiece will bring pleasure. So how to choose such a miracle knife and where to find it?

About Japanese knives

Today, the best chefs in the world and culinary experts prefer knives from Japan. And this is not at all surprising. After all, it is these tools that perfectly cope with their tasks: they chop, crumble and cut. And Japanese quality has been unsurpassed for many years.

Conventionally, knives from the Land of the Rising Sun can be divided into traditional Japanese (wabotyo) and European (yobotyo). European (or Western) tools are characterized by double-sided sharpening. Traditional Japanese ones, such as the Santoku kitchen knife, have one-sided sharpening. This tool was developed as a modification of the French knife for cutting meat (beef). But today, Santoku with double-sided sharpening is gaining more and more popularity.

It should be noted that the knife is the main kitchen utensil in Japan. Each Japanese chef has his own personal tool, which he will definitely take with him when he goes to work in another restaurant.

A bit of history

Japan, for many of us, is associated with samurai and magnificent razor-sharp samurai knives. It is with this legendary attribute that the history of kitchen knives begins. The first such instrument was created by Japanese saber masters back in the 16th century in the city of Sakai. When tobacco was brought from Portugal to the Land of the Rising Sun, it became necessary to cut it with something. Since then, the city of Sakai has been famous for its knife production. And in our time, it is here that the legendary kitchen attributes are produced.

Japanese steel is very strong and durable. In addition, the Japanese use a special sharpening technique in the process of creating. For what? The Santoku knife, for example, owes its popularity to this particular technique. This is how craftsmen preserve their original sharpness, create the best, preserving traditions.

His Majesty Japanese Santoku Knife

Santoku bōchō is a versatile kitchen cutting tool from the Land of the Rising Sun. The name is translated from Japanese as "three uses" (or "three good things"). This says that the knife does an excellent job with three main functions: cut, chop, chop.

The Santoku owes its appearance to the usual chef's knife, which appeared in Japan back in the Meiji era. The chef's knife was usedespecially when cutting meat or fish. After all, there are simply no products that are beyond his control.

The Japanese cuisine was dominated at that time by cereals and herbs. And, as a result, a vegetable knife became widespread in the country. It was convenient for them to chop and cut finely. You could even cut the fillet. However, with large products, the cutting of which required special efforts, the vegetable knife could no longer cope. There was a need to create a universal cutting tool. This is how Santoku was born.

Having reworked and adjusted the Western model to fit their needs, the Japanese have created a new kitchen attribute that perfectly cuts, chop and chop products, for which the Santoku knife, in general, is needed today.

Santoku or Chef Knife: Which Should You Choose?

We note right away that today professional chefs use both of these tools. Both the Santoku and the traditional chef's knife take pride of place in the kitchen. They do their job very well. However, there is some difference between them.

So, the chef's knife "Santoku" has a shorter blade length compared to the chef's knife (188 mm versus 330 mm). But the height of the blade is higher. Also, the Japanese knife is distinguished by a smooth rise of the cutting edge. The chef's knife (gyuto) has a steeper one. Another difference between the tools is in the tip of the blade. At Santoku, it is brought down, and the traditional chef's knife has a pointed edge. The Japanese knife is heavier in weight. But it can also be called an advantage, because many chefs like to feel the tool in their hand.

Why do you need a Santoku knifehousewife?

Women who love to cook have long recognized Japanese knives as their main assistants. You can't do without Santoku in the kitchen, especially if you like to create something exotic. A sharp, ergonomic knife that perfectly retains its original sharpening is considered to be the main attribute of a housewife. "Santoku" will quickly and efficiently cut both potatoes and soft salmon. In addition, this tool is convenient to store. Unlike some bulky knives, the Santoku does not require a dedicated area and will fit in any cramped locker or regular stand.

Housewives around the world, who have already appreciated Japanese quality, prefer not to save on knives. It's no secret that a quality item can't be cheap. Japanese knives are more expensive than many others. But it's well deserved. Slicing or dicing vegetables, butchering beef or fish, chopping fillets into mincemeat is what the Santoku knife is designed for.