Santoku Knife – Japanese Kitchen Knives
A Santoku knife is an exceptional Japanese knife for cutting meat, vegetables, and fruits quickly and cleanly. Learn online how Santoku knives can make cooking easier.
Find, Compare, and Buy a Santoku Knife
Many Santoku knives feature hollow, curved blades with alternating divots along the edge to reduce food clinging to the sides of the knife, allowing you to chop or mince foods faster than other knives. It also has a rounded tip, which allows for two-handed mincing and dicing.
Loosely translated as "three virtues," the Santoku knife is used for chopping, mincing, and dicing meats, vegetables, and fruits. The Santoku knife is capable of making extremely thin delicate slices and fine minces.
Popular Santoku knives include the Wusthof Santoku knife. This Wusthof 7 in. Santoku knife with hollow edge is one of the most popular kitchen knives available. The Henckels knife Santoku Asian knife set is another popular item. It comes with a seven inch Santoku chef knife for chopping, dicing, and mincing, and a four inch paring knife for peeling, paring, and making garnishes.
Often called a Japanese chef knife, a Santoku knife serves all of the same tasks as a French style chef knife without the heavy blade typically needed for fine slicing and mincing.
In Japan, where iron was scarce, metallurgists and knifemakers had to learn to forge high-quality, multipurpose knifes using the least amount of metal possible. The ingenuity of these metalworkers led to some of the most efficient designs in knife making, from the samurai sword to the Santoku knife.
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