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A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. In view of its uses, the three virtues of a Santoku knife are “meat, fish, and vegetables” however it is also popularly referring to the three main functions of a knife, “chopping, slicing, and dicing”.
The santoku bōchō (Japanese: 三徳包丁, 'three virtues knife' or 'three uses knife') or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge.
Santoku knives are shorter, lighter, and thinner than Western-style chef’s knives; Most have a 6- or 7-inch blade, compared to the more common 8-inch length. When selecting the best santoku knives for your kitchen, it's important to look at the length, strength, and thickness of the blade.
Santoku knives have a unique, sheep's foot blade shape that distinguishes them from Western-style chef's knives. Serious Eats / Grace Kelly. Santoku knives are everyday choppers. They’re great for slicing lean meats and cutting up produce.
To determine the best santoku knife, we tested 15 popular models and found the three best for those with every kind of budget.
We’re going to go over everything you need to know about the Santoku, from its origins and design, to how to buy and use one in your own kitchen. We’re also going to go over the top Santoku knives on the market right now, in case you’re looking to pick one up for yourself (or as a gift).
What Is a Santoku Knife? The Japanese santoku knife is a multipurpose kitchen knife with a broad blade designed to perform a variety of cutting techniques on a wide range of foods. Santoku Knife Features. So, what exactly makes the santoku knife so versatile?
The best Santoku knives can tackle most cutting jobs for meat, fish, and vegetables with ease, working as a versatile option that’s long been the go-to choice for Japanese home cooks.
Santoku Knife (三徳包丁) is an all-purpose kitchen knife that originated in Japan. Learn how to use this essential tool for daily cooking, the difference between Santoku Knife with Chef's Knife, how to sharpen and care the knife properly, and all other features of Santoku Knife.
Santoku Knives are named after three (San in Japanese) benefits (Toku in Japanese) that are suitable for meat, fish, and vegetables. After 1900, Western cooking became more common in Japan, and Gyuto knives were introduced from overseas.