The History of the Santoku Knife
The story of the santoku knife begins in Japan. Santoku knives first appeared in the mid-20th century, post World War II, as a home cook’s alternative to the traditional vegetable cleaver, called a “nakiri.” While retaining the nakiri’s height and straight edge, santoku knives added a friendly “sheep’s foot” tip that curves down toward the edge to form a gentle point.
The Japanese santoku knife is shorter than its Western-style counterparts, ranging from 5–8 inches in length, and is designed with a more balanced weight distribution. The word santoku actually translates to “three virtues” — some say these are meat, fish, and vegetables, while others interpret them to be chopping, slicing, and dicing.
Regardless of which trio you prefer, the santoku knife quickly grew to be the most popular kitchen knife in Japan, and very soon after, found its way into the hands of both home and professional chefs around the world.
With a Japanese history, the word “santoku” can literally be translated to English to mean “three virtues” or “three uses”. What are those three uses?
1.Chopping
2.Dicing
3.Mincing
If you find yourself doing the following things in your kitchen often, then choosing a Santoku knife is a smart move…
● Cutting meat
● Slicing cheese
● Mincing food, from meat to herbs
● Slicing food, from fruit to nuts
● Transferring food from cutting board to pan or dish
● Creating fine slices for visual presentation, like seafood, salads and garnish
What to Look for When Buying a Santoku Knife
Santoku knives are usually made from stainless steel but also come in ceramic or high carbon. At Misen, we opt for high-carbon steel because of its number of long-term benefits: it’s stronger, more durable, and stays sharper longer than other material.
Of course, you’ll have to sharpen the knife eventually — unless your knife comes with a life-time sharpening guarantee like Misen’s do — but out of the box, you’re looking for a properly-sharpened knife that’s already in fine cutting form.
A sharp blade is the key to any good kitchen knife. Knives made from high-carbon steel already feature a sharper blade, which is a big help for a kitchen knife set that’s used as frequently as a santoku.
That brings us to the final factor: price. Santokus, being an all-around, general-purpose knife, shouldn’t break the bank. A lot of new companies have developed amazing, high-quality kitchen knives for honest prices, and you can easily get a great santoku knife for under $150 — one that will serve its purpose and last for many years to come.
Have you used a ceramic knife?
Hope it is useful to you!Details about itPropertiesCeramic knives are substantially harder than steel knives, will not corrode in harsh environments, are non-magnetic, and do not conduct electricity at room temperature.
Because of their resistance to strong acid and caustic substances, and their ability to retain a cutting edge longer than forged metal knives,ceramic knives are better suited for slicing boneless meat, vegetables, fruit and bread.
Since ceramics are brittle, blades may break if dropped on a hard surface although improved manufacturing processes have reduced this risk.
They are also unsuitable for chopping through bones, or frozen foods, or in other applications which require prying, which may result in chipping.
Several brands now offer either a black-coloured or a designed blade made through an additional hot isostatic pressing step, which increases the toughness.Unrelenting SharpnessKyocera advanced ceramic blades offer superior edge retention, holding their edge longer than traditional kitchen knives.
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