DAMASCUS SANTOKU KNIFE
INFO & SHOP
The Santoku knife is a legendary Japanese kitchen knife that is often compared to a western chef’s knife in terms of versatility and functionality. It has a sharp blade and exclusive design and is a staple in Japanese cuisine. You’ll find it in both traditional and modern kitchens throughout Asia and beyond.
Modern versions of Santoku knives are made from stamped or forged stainless steel. But most sought are the ones made of Damascus steel – providing extra sharpness, durability, and an aesthetically pleasing appearance.
Santoku knives have dimples to reduce surface tension and create air pockets, which prevent food from sticking to the blade.
The dimples, also called the Granton edge, allow a smoother cutting experience by reducing the blade drag and increasing the knife’s ability to slice through food with ease.
Santoku knives are available in both 5-inch and 7-inch blade lengths. The 5-inch Santoku is handier for precision work and smaller cutting tasks, while the 7-inch Santoku is better suited for larger cuts of bigger chunks of ingredients.
The perfect length of a Santoku knife for general-purpose use is 7 inches.
A Santoku is a versatile multi-purpose knife that has many different uses. It is used to slice, dice, and mince a great variety of cooking ingredients. It is the most popular knife in Japanese cuisine, although it is also used to prepare other Asian-style and western foods.
Santoku knives have a straight edge and are shorter and wider than chef’s knives. They are perfect for slicing, dicing, and mincing. On the other hand, chef’s knives are better suited for chopping, slicing, and processing food using the tip of the blade because of their curved edge and pointed tip. Although the materials and quality of both knives may differ, the key distinction between a Santoku and a chef’s knife lies in their usage. Therefore, it ultimately comes down to personal preference.
There are different ways and tools you can use to sharpen a Santoku. The most widespread and reliable method is using a whetstone or a honing rod. Some use manual or electric sharpeners which we would advise against because they can easily ruin the cutting edge. Start by wetting the sharpening stone with water and using long, smooth strokes to sharpen the blade. You can also use the honing rod if you have one.
It is important to clean your knife after each use. To clean a Santoku knife, wipe the blade with a damp cloth and only use mild detergent if needed. Do not use abrasive sponges. Also, avoid soaking the handle in water. Dry the knife thoroughly before storing it.
That’s a big NO! Santoku may be able to chop through small bones (fish or soft chicken bones), but it is not designed for heavy-duty tasks like chopping through any larger bones. If you want to keep your knife in good condition, do not chop bones with it. Use a cleaver or a bone saw instead.
Because of the shorter and wider blade and lacking a more prominent pointy tip, Santoku is not typically recommended for filleting fish. For filleting fish, it is recommended that you use a dedicated fillet knife with a long, thin blade. If you lack such a special knife, a slicer, a utility knife, or even a chef’s knife will all perform better than a Santoku.
Santoku and Nakiri knives are somewhat similar in their design and ways of use. Both are popular choices in Japanese cuisine and are often used to perform similar tasks. However, there are some key differences. Santoku knives have a straight edge and a rounded ‘sheep’s foot’ tip, while Nakiri knives have a straight edge and a squared-off tip. Also, Santoku knives are usually shorter and narrower than Nakiri knives.
Yes, you can chop herbs with a Santoku. In fact, it is one of the knives that perform great when such a task is at hand. Its sharp blade and slightly rounded edge make it an excellent choice for finely chopping herbs for cooking.
Yes! You can easily use a Santoku knife to chop nuts or other nutty culinary ingredients. You can easily chop nuts and scoop them with a wide blade to garnish your dishes.
To ensure your knife stays in top condition, there are a few storage options to consider. These include a knife block, a magnetic knife strip, or a knife roll. Try to avoid stacking your knives on top of each other in a kitchen drawer as this can lead to damage. If you have no other storage options available, you can wrap the knife in a soft cloth before placing it in your utility drawer.