How to Use a Santoku Knife: Your Ultimate Guide
Time to read 8 min
When it comes to kitchen knives, the Santoku is a favorite among professional chefs and home cooks. It is a staple in many kitchens around the world because of its versatility and efficiency. In this article, we will dive into what makes the Santoku knife unique, describe its features, explain the differences between German and Japanese styles, and, most importantly, explain how to use a Santoku knife.
Want to watch instead of read? Check out our video on How to Use a Santoku Knife!
What Does "Santoku" Mean?
The term "santoku" translates from Japanese to "three virtues" or "three uses." These virtues typically refer to the knife's proficiency in slicing, dicing, and mincing. A Santoku is also designed for another trio, meat, fish, and vegetables, making it an all-purpose knife that works for any style of cuisine.
German Style vs. Japanese Style Santoku Knives
While the santoku knife originated in Japan, variations have emerged globally, particularly in Germany. Understanding the differences between German and Japanese santoku knives can help you choose the right one for your needs and help when learning how to use a Santoku knife.
Japanese Style Santoku Knives
Blade Shape: The traditional Japanese Santoku features a flatter edge and a sheep's foot blade design, in which the spine curves down towards the tip of the knife, which meets the blade's edge very close to the cutting board, creating a rounded profile.
Angle and Sharpness: Japanese santoku knives typically have a finer blade with an edge angle of around 10 degrees per side, making them excellent for precision cutting. A Japanese knife's thinness and finer edge make it feel incredibly smooth when cutting through an ingredient.
Material: Japanese knives are often crafted from harder steel, which allows for a finer edge but requires a bit more care to prevent dulling and chipping. You can easily maintain a Japanese knife by using a strop or ceramic honing rod between uses. Once dull, the preferred re-sharpening method is by using a whetstone or you may opt to use a professional sharpening service.
German Style Santoku Knives
Blade Shape: German santoku knives often incorporate a slight curve at the blade's tip, accommodating the European rocking motion while cutting. Although traditional Japanese Santoku knives were very flat or straight, many are now made with a similar curved tip, which also works for this cutting style.
Angle and Sharpness: The edge angle is usually around 14-20 degrees per side, making it less sharp but more durable than the Japanese version.
Material: German santoku knives are generally easier to maintain and less prone to chipping. They are made from softer, more durable steel. The softer steel is easier to hone and sharpen but will require sharpening much more often than a properly maintained Japanese knife.
Features of a Santoku Knife
A santoku knife is characterized by several distinctive features that make it stand out in the kitchen. Understanding these features is crucial to mastering how to use a santoku knife:
Blade Length: Typically ranges from 5 to 7 inches, shorter than a chef's knife, providing more control and maneuverability.
Blade Design: A straight edge with a slightly curved tip, ideal for up-and-down tap and push chopping, slicing, and European-style rock chopping.
Hollows: Many Santoku knives feature a hollow edge, which consist of dimples or divots along the blade to reduce friction and prevent food from sticking.
Weight and Balance: Generally lighter than most knives, regardless of whether it's a German or Japanese style, with a balanced design that reduces hand fatigue.
Fun Fact: The Santoku knife became incredibly popular in the United States in the early 2000s when Rachel Ray enthusiastically used her Wusthof Grand Prix Santoku while cooking on her first show. Although Rachel was never sponsored by Wusthof, she gladly promoted the knife because she knew many people wanted a shorter, lighter, and less intimidating option than the traditional German Chef's knife.
Different Types of Steel and Finishes
When choosing a Santoku knife, the type of steel and finish are crucial factors that influence the knife's performance, durability, and maintenance. Understanding these differences can enhance your knowledge when learning how to use a Santoku knife safely.
Different Types of Steels
Stainless Steel
Advantages: Stainless steel Santoku knives are highly resistant to rust and staining, making them easier to maintain. They are durable and retain a sharp edge for a reasonable period if adequately honed. If you don't dry off a stainless steel knife, it generally won't rust. Instead, it may have a watermark or two. However, it's recommended to always dry your knives when you're done cleaning them!
Disadvantages: They may require more frequent sharpening than high-carbon steel knives.
High-Carbon Steel
Advantages: High-carbon steel knives can achieve a very sharp edge and maintain their sharpness longer than stainless steel knives. They offer superior performance in precision tasks.
Disadvantages: These knives are more prone to rust and discoloration and require careful maintenance to prevent corrosion. However, the protective "patina" that a carbon steel knife develops over time is often sought after, as the knife continuously shows unique characteristics and charm.
Santoku knives in a variety of finishes and steels. Left to Right: Zwilling Tanrei 7" Santoku Knife, Sakai Takayuki 6.7" Carbon Steel Santoku Knife, Enso HD Hammered 6.5" Santoku Knife, Wusthof Classic Ikon Creme 7" Hollow Edge Santoku Knife.
Different Types of Finishes
Damascus Finish
Characteristics: Damascus steel knives are known for their distinctive wavy patterns, which are created by folding and forging multiple layers of steel. This finish adds aesthetic appeal and enhances the blade's strength and sharpness.
Benefits: The layered construction can improve the blade's durability and cutting performance. Damascus santoku knives are often seen as high-quality and premium, usually resulting in a double to quadruple price tag.
Hammered Finish
Characteristics: A hammered finish features dimples on the blade's surface. These dimples reduce drag and prevent food from sticking to the blade, similar to the larger hallows on the side of a knife.
Benefits: This finish can enhance the knife's functionality by making slicing smoother and more efficient. It also adds a unique visual texture to the knife.
Polished Finish
Characteristics: Polished blades have a smooth, shiny surface that gives the knife a sleek and elegant appearance.
Benefits: While aesthetically pleasing, a polished finish may show scratches and wear more quickly than other finishes. However, it can reduce food sticking to the blade to some extent. Technically, a stainless steel knife has a polished finish, but so do other blades with various layers, which are polished to different degrees.
How to Use a Santoku Knife
Becoming comfortable with a santoku knife involves understanding its strengths and how to leverage them effectively when prepping. Here's a comprehensive guide on how to use a santoku knife:
1. Grip
Hold the knife with a firm but relaxed grip. Place your thumb and index finger on either side of the blade's base while the remaining fingers wrap around the handle. This grip offers greater control and precision.
You might think gripping a knife with all four fingers and straightening your pointer finger along the knife's spine will provide aim and accuracy. Although this may seem like pointing at the tomato you're about to slice, it promotes instability and inaccuracy with the knife.
2. Technique
The Santoku excels at tap, push, and rock chopping. These techniques are particularly effective for slicing vegetables and boneless meats. Check out our video to see each cutting technique in action. Learning how to use a Santoku knife as intended can significantly enhance your chopping efficiency and safety.
3. Slicing
For thin, even slices, place the food on a cutting board and use a gentle, steady stroke to cut through. The sharp edge and flat blade allow for clean cuts with minimal effort.
Here's a quick tip for slicing: Always remember that you can aim, pause, and then slice. Position the tip of the knife where you intend to slice from, wait to make sure your non-dominant hands' fingers are safely out of the way, and then pull the knife towards you. There is no need to rush when developing your knife skills!
4. Dicing
To dice ingredients like onions or potatoes, first slice them into even sections. Then, turn the sections 90 degrees and slice again to achieve uniform dice. The straight edge of the Santoku knife ensures even cuts every time. This technique on how to use a santoku knife for dicing is essential for preparing a variety of recipes.
5. Mincing
For mincing herbs or garlic, gather the ingredients into a small pile. Turn the knife horizontally to the base of your cutting board. Pinch the base of the blade with your dominant (chopping) hand, then pinch the tip of the spine with your other hand. Move the knife up and down through the pile in a swift, repetitive chopping motion, using the tip of the blade as a pivot point until the desired fineness is achieved.
Best Ingredients to Prep with a Santoku Knife
The Santoku knife's design suits it particularly well-suited for specific ingredients. Knowing how to use a santoku knife effectively involves choosing the right ingredients:
Vegetables
The straight edge and sharp blade are perfect for slicing and dicing vegetables like carrots, bell peppers, onions, and tomatoes. Suppose your Santoku has hollows or a hammered finish. In that case, it will help prevent starchy or wet vegetables from sticking to the blade.
Fruits
From slicing apples and pears to dicing melons and citrus fruits, the Santoku knife easily handles fruits, delivering clean cuts without crushing.
Herbs
A santoku knife's precision and control make it ideal for mincing herbs like parsley, cilantro, and basil, ensuring they are finely chopped without being bruised.
Boneless Meats
Whether chicken, beef, or pork, the santoku knife's sharp edge and balanced weight make slicing boneless meats smooth and efficient.
Do you love prepping whole cuts of meat, like brisket, tenderloin, or pork roasts? In that case, you may need to use a Chef's, Boning, Bunka, Kiritsuke, or other pointed knife to remove silverskin, fat, and other connective tissue. As versatile as a Santoku is, the curved tip isn't ideal for trimming whole cuts of meat. Don't worry; this gives you another excuse to add another knife to your collection!
Fish
For tasks such as filleting fish or creating sashimi, the santoku knife provides the finesse required to achieve delicate, precise slices. When filleting fish, the downward curve at the tip of the Santoku knife is excellent for gently removing fillets from skin and bones without worrying about poking through or over-cutting.
Conclusion
The Santoku knife is a versatile and efficient tool that has recently gained much popularity. Understanding the differences between German and Japanese styles, recognizing key features, and practicing the proper techniques will positively impact your experience when learning how to use a Santoku knife. Whether slicing vegetables, dicing fruits, or mincing herbs, the Santoku knife is an indispensable kitchen companion.