Santoku Knives

Yes, many professional chefs use Santoku knives, especially when they need a versatile tool for precise slicing, dicing, and chopping. The Santoku knife is characterized by its shorter, wider blade and straight edge, which make it ideal for tasks that require accuracy and control. One of the standout features of many Santoku knives is the granton edge—small indentations along the blade that create air pockets, reducing friction and preventing food from sticking. This design is particularly useful for slicing vegetables, fruits, and proteins thinly and evenly.

While the Santoku knife is generally lighter and has a different weight distribution compared to a traditional chef’s knife, the balance and comfort will vary depending on the model and brand of the Santoku knife someone has purchased. Professional chefs will look for models that are designed to provide excellent balance and ergonomic comfort, making them easy to use for extended periods without causing hand fatigue.

Whilst almost all professional chefs will use a santoku knife, they will also use a variety of other knives that are specifically designed for different culinary tasks.

The Santoku knife offers numerous benefits, making it a popular choice among both professional chefs and home cooks. One of the best things about the Santoku knife is its versatility. With its shorter, wider blade and generally straight edge, a Santoku knife is ideal for a wide range of kitchen tasks, including slicing, dicing, and chopping. The straight edge allows you to make those precise cuts.

Some Santoku knives feature a slight curve towards the tip of the blade, adding further versatility by allowing for a small rocking motion, which can be useful when slicing herbs or other ingredients that benefit from a more fluid cutting style. This variation makes the Santoku knife adaptable to different cutting techniques, enhancing its utility in the kitchen.

The granton edge found on many models adds to the list of benefits that the santoku knife provides. These small indentations along the blade create air pockets that reduce friction and prevent food from sticking. This feature is particularly useful when slicing thin cuts of vegetables, fruits, and proteins, ensuring smooth, clean cuts without tearing or bruising delicate ingredients.

Santoku knives are also generally lighter and have a different weight distribution compared to traditional Western chef’s knives, which can make them more comfortable to use, especially during extended periods of food preparation. The balance and ergonomic design of a Santoku knife, which can vary depending on the specific model and brand, provide excellent control and reduce hand fatigue, allowing for efficient and enjoyable cooking.

Maintaining your knives involves several essential practices to ensure they stay sharp, durable, and in top condition:

1. Cleaning: Always wash your knives by hand with warm water and mild detergent immediately after use. It's important to avoid using the dishwasher, as the harsh environment can damage both the blade and the handle over time. After washing, dry the knives completely with a soft cloth to prevent any rust formation.
2. Honing: Regular honing is key to keeping your knives sharp and maintaining their edge. Use a honing steel before or after each use to realign the blade's edge. Hold the steel vertically and gently slide the knife down and across the steel at a 20-degree angle.
3. Sharpening: In addition to regular honing, your knives will need periodic sharpening, typically once or twice a year depending on how frequently you use them. You can sharpen your knives using a whetstone, a handheld sharpener, or opt for professional sharpening services.
4. Storage: Proper storage is crucial for the longevity of your knives. Store your knives in a knife block, on a magnetic strip, or within protective sheaths. This not only prevents the blades from dulling but also helps avoid accidents. Storing knives in a drawer is not recommended, as they can easily get damaged.
5. Cutting Surface: To maintain the sharpness of your knife edges, always use wooden or plastic cutting boards. Cutting on hard surfaces like glass, metal, or stone can quickly dull your knives.
6. Avoid Misuse: Remember that these knives are specifically designed for cutting food. Avoid using them for any non-food related tasks, as this can damage the blade.
7. Handle with Care: Always be mindful of the knife's balance and handle it with care. Avoid dropping or carelessly tossing your knives, as this can lead to damage to both the blade and the handle.

Shop at Cotswold Knife Company with confidence, knowing we are a verified stockist of all the knives we stock.