Santoku Knife

A Santoku knife is somewhat comparable to a chef knife but much more flexible in its uses. The Santoku blade is wide like a chef knife but it is thinner and usually shorter in length. The blade has a gradual curve at the end, which creates a straighter cutting edge. Because of different steel compositions used and processes such as forging or stamping the knives the prices vary widely. Since the Santoku knife is thinner it can cut precisely and smoothly through dense vegetables and does so with less effort then a chef knife because of the thicker blade on the chefs knife.

The edge put on a Santoku knife can be either a straight angle ground edge or a hollow ground or granton edge. The hollow ground edge is to help keep particles from sticking to the knife as you chop small pieces of food and also reduces friction for faster motion and less drag from the foods being cut. In my opinion the best Sandoku knife has the granton Sandoku edge on it.

The Sandoku knife is available in lengths from 5 inch to 9 inch and have become a popular addition to the standard knife set in the kitchen. My advice is to buy a lower cost Sandoku first to see how you like it and upgrade later if you want to. You should always buy what you can afford. There are also many knife sets that include a Santoku knife and you can usually save some money by purchasing a complete set.

Like all knives, treat them with respect, handle with care, hand wash and dry thoroughly, store properly and they may only require occasional touch-up with a sharpening steel. For your family favorite recipes click on the words!