Santoku knife: how to choose and use it correctly?

Not only professionals in the art of cooking, but also housewives dream of having an excellent cooking knife in the kitchen. Santoku is what you need. It is so practical that it replaces several knives. The country in which it was invented (Japan) is famous for its thoughtful approach to the cooking process, and this knife is very comfortable and sharp.

The word "santoku" is translated from Japanese as "three good things" or "three use cases." This is a versatile knife that was invented in the land of the rising sun to replace the French chef's knife for cutting beef. It can be used for cutting various products: meat, fish, poultry, vegetables. Some just cut bread for them. But the Japanese invented santoku for the needs of their kitchen, and it was originally intended for making rolls and sushi.

Its shape is similar to the "sheep's leg", which allows you to minimize the distance between the blade and the board, from the heel of the knife to its edge. Movement is predominantly straight downward. In this case, the knife can, smoothly bending, cut into thin slices. By its purpose he is able to chop, chop and cut into cubes or strips... With this tool, you can quickly cut sinewy meat, but it is not recommended to chop bones, as this will quickly damage it.

The difference between a chef's knife and a santoku is not obvious for ordinary people, but for a professional it is tangible. The chef's knife is also versatile, but it is heavier, the tip of the blade is narrowed, its length ranges from 15 to 36 cm.While the santoku cutter is 12 to 18 cm long and looks like a kitchen hatchet, the heel and point are in line. Sometimes the blade is slightly narrowed, but not significantly.

An ordinary chef's knife will not be able to cope equally well with slicing chicken and boiled beef and then chopping finely greens or tomatoes into cubes. But each person and cook has individual preferences for the use of tools, so it is easier for someone to use one knife, someone else. A sharp, tapered chef knife will help when cutting hard food and eliminate accidental cuts. Therefore, choose the one that suits you best.

Currently, not only Japanese craftsmen are engaged in the production of santoku knives, but also many other countries. Each brings something different to its appearance, but convenience and versatility remain unchanged. There are budget manufacturers that are available to everyone. There are also expensive knives made of a certain alloy; the handle can be additionally decorated. Let's analyze several types of the most popular santoku knives among such a variety of brands.

Kitchen knife Tefal Ingenio White is made of ceramic and has a sharp blade. It is white and stylish with a red edging on the handle and a sheath for the blade itself to protect against damage. A great option if you want to make your kitchen special. Such a knife is in no way inferior to a steel one, but ceramics have some disadvantages:

• this knife is afraid of falls, each of them can be the last for him, since ceramics are easily cracked;
• they should not cut very hard foods, it is worth avoiding small bones, because the blade may break;
• Cutting boards for such a knife must be chosen from wood or plastic, glass, just as you cannot cut into bone.

Kitchen knife Rondell 0326-RD-01 falkata relatively inexpensive, only 1,090 rubles. It has a simple, ergonomic shape, with a straight handle and a steel blade. The blade length is 140mm and the total size does not exceed 255mm. Double-sided sharpening.

Such parameters make it easy for them to work, the palm rests very comfortably on the handle, due to which it does not get tired even with prolonged use of the knife. This is true both for a housewife who has decided to chop vegetables to cover salads for the winter, and for a cook who prepares food all day. Blade hardness - 56 HRC, this characteristic determines how much force can be applied to push the knife when cutting something. This tool does not bend, which will allow you to cut even very sinewy meat or small bones.

Kitchen knife Rondell 0687-RD-01 from the Cascara series made in China, this model is cheaper than the previous one (770 rubles). It has cavities in the blade, which creates an air cushion between the knife and the product and prevents the latter from sticking to the cutting surface. A great option for home use. Made of stainless steel, has a classic design, blade length - 178 mm, hardness - 52 HRC.

Knife Nadoba Ursa of European origin, produced in the Czech Republic, blade length - 17.5 cm, cost - about 899 rubles. Stylish design. The steel from which the knife itself is made passes to the handle, shackling it on both sides. There are notches in the blade to help with shredding.

Tescoma Azza 884532, 18cm, suitable for its laconic appearance and long blade more for men than for women, as the reviews say about it. Many men appreciated its ergonomics and noted it as a plus, while women, on the contrary, considered it a minus. This model costs about 2214 rubles, it is produced in China. The knife is made of a solid piece of steel, blade hardness - 55 HRC. There are depressions on both sides, the so-called denticles.

Gipfel Rainbow, 18 cm, can be said to be the people's choice. Its cost is only 385 rubles, but the reviews are only positive. When using it, no one found any minuses, only pluses.

• The sharpness of the blade. It cuts chicken fillet and other meat, as well as greens with equal ease.
• Comfortable rubberized handle, which ensures ease of use. You can be sure that the knife will not slip out of your hands.
• Stylish design... The knife is available in several colors: red, blue or black. You can choose for every taste.
• The presence of a rubberized cover, which will protect the knife from damage and you from accidental cuts. Convenient to store.

By the way, the low cost and color scheme will help you divide knives by function. For example, use a blue tool for cutting or slicing fish, a red tool for raw meat, and a black tool for shredding vegetables. This separation is beneficial not only for your health, but also for the long-term preservation of the cutting properties of the knife. From the name it is clear that the length of the blade is 180 mm, it is made of steel. The knife was produced, like many others, in China.

Gipfel 6774 looks the same as its predecessor, but the blade length is only 110 mm. Small and practical. Such a small length and the presence of a cover will allow you to take it with you on a trip or on a picnic. Its handle is also rubberized, which is convenient when using. And it costs only 310 rubles.

Gipfel 8476 with blade length - 170 mm can be bought at a very attractive price - 370 rubles. The knife is made of steel, its blade is slightly narrowed to the point, this will help with smooth cutting into thin slices of vegetables or meat. Manufactured in China. The warranty period is six months.

Samura SBA-0093 / K 13.7 - another santoku. This is a high quality product made of durable aus-8 steel with a blade hardness of 58 HRC. Looks laconic and stylish, made from a solid piece of metal. The handle resembles a bamboo trunk and for good reason, because this model belongs to the "bamboo" series. The knife is packed in a blister and a cardboard box. It costs 1,728 rubles and is produced in Japan.

Advantages: beautiful design, small size, high quality. Such a knife will become a real "chef" in your kitchen. One year warranty.

An excellent option from the manufacturer Samura - the Santoku knife of the Kaidju collection made of a mixture of materials of steel and mahogany... Blade length - 180 mm, made of hammered aus-8 steel, has an anti-corrosion coating, with a wooden handle. Such a knife costs from 3199 to 5299 rubles. The warranty period is 12 months.

Victorinox "SwissClassic" made in Switzerland... Steel blade, 17 cm long, with a polypropylene handle, perfectly balanced and easy to use. The price of such a kitchen product ranges from 2,660 to 3,000 rubles.

The highest quality rating presented in this review has Samura company, and the most popular are knives firm "Gipfel". But how do you choose the best one?

A kitchen knife should be chosen for each chef or just a person who cooks at home, individually. But some rules will help you choose the right santoku knife from hundreds of different ones:

• sharpening angle - 18 degrees;
• the size of the blade can vary from 110 to 200 mm, and the handle itself is 140-160 mm, depending on the size of the blade;
• the hardness of the blade of high-quality knives is in the range from 52 to 58 HRC units, the maximum is 60 units, large numbers will indicate its fragility;
• it is better to choose a wooden or rubberized handle, such a tool will fit well in the palm of your hand and will not slip out accidentally;
• the presence of "air pockets" will help if the product sticks to the blade;
• the knives in the set may be cheaper, but it is better to choose the santoku utility knife separately.

Learning to use such a knife correctly is an important task, it will save your fingers from cuts and increase the speed of work. Please note that this knife is not intended to be used for chopping bones or other similar hard foods. From this, at best, it will quickly become dull, and at worst, it will break.

Care of a chef's knife should be careful not to damage the blade.

• If you are going somewhere and take it with you, be sure to worry about a durable case. During storage, the blade must be inserted into a special case.
• It is best to wash it by hand, but you can also wash it in the dishwasher if it is indicated on the manufacturer's packaging. Wipe the knife dry after washing.
• It is worth noting that you cannot use a santoku knife on glass and marble surfaces, its blade will either break or become dull. For sharpening, a Japanese water stone is suitable, this can be found in online stores.

It remains to choose the ideal kitchen assistant for you and start cooking. With such a knife, the quality of cooking will improve several times.

For a comparison of the santoku and the chef's knife, see the following video.