Many of you may have noticed a lot more Asian style kitchen knives appearing in your local department store. In recent years there has been a noticeable trend in the use of Asian style kitchen knives by everyday home cooks as well as professional chefs
There could be many reasons for this sudden trend but I personally believe it’s down to the vast amount of cooking shows on daytime television helping promote these trendy Asian knives.
One of the Asian knives that have become popular is the Japanese Santoku knife. The Santoku knife is a great multipurpose kitchen knife that can be utilized very much like your everyday chef knife and features a unique styling somewhat like a narrow-bladed cleaver.
The best Santoku knives are well known for their razor sharp knife blades and lightweight design; the overall design of the Japanese Santoku knife is a lot thinner and light weight compared to a traditional western chef knife which makes these knives an excellent choice when tackling long prepping tasks in the kitchen.
Even though Santoku knives are thinner than western chef knives they are actually stronger due to the manufacturing process and the quality of the steel. You’ll find that the grip is comfortable and the knife is extremely well balanced.
What makes the Santoku knife distinct however from its western knife counterparts is the beveled or hollow ground blade, this enhances the knifes cutting performance by helping to release thin slices and sticky food after slicing.
The blade of a Santoku knife is typically between six and seven inches in length in comparison to the typical 8 inch blade of the chef’s knife so they are slightly smaller.
What is a Santoku Knife used for?
The Santoku kitchen knives have many uses in the kitchen and are the go-to knife for basic kitchen prepping tasks in the Japanese kitchen.
You can use a Santoku knife for cutting, dicing and mincing plus the food release dimple feature on the blade makes this kind of knife ideal for a wide range of cutting tasks. The Santoku knife can be used very much like a traditional western chef knife but I wouldn’t use it personally on meat preparation where you still have meat on the bone for slicing up chicken and beef of the bone this knife shines.
Because the Santoku Knife is extremely light compared to other kitchen knives means that you can tackle large food prepping task in the kitchen with less risk of hand fatigue and because of the smaller size makes these style of kitchen knives great for cooks with smaller hands.
If you’ve not yet tried using a Santoku knife I highly recommend that you do, you’ll be surprised at how versatile this Asian knife is and you may just not use your western style chef knife again! For more information and kitchen knife buying guides on some of the best kitchen knives visit this great site www.bestchefkitchenknives.com