Santoku Knives

What Is a Santoku Knife?

A Santoku knife, also known as Santoku bocho or Bunka bocho, is a general-purpose knife that originates from Japan. Its wide and flat sheepsfoot blade has a chiseled tip and ranges in size from 5" to 7". With a name that means "three uses" in Japanese, the Santoku performs three cutting tasks exceptionally well: slicing, dicing and mincing. Just getting your cutlery collection started? Find a dishwasher-safe Santoku knife that makes for easy cleanup. If you're looking for other blades in addition to the Bunka bocho, consider a knife block that includes a Santoku knife set, as well as steak knives, a chef's knife and more basics. If you're more experienced in the kitchen, opt for a specialty blade instead. For instance, a hammered finish called tsuchime reduces drag, allowing you to effortlessly slice through ingredients. Because you will use your Japanese Santoku knife so often, be sure to explore options from top brands such as Shun and Cangshan cutlery, such as Shun Classic, Shun Kanso and Shun Premier lines.

How to Use a Santoku Knife

Mastering the use of a Santoku knife can elevate your cooking to a professional level. Start with basic techniques such as the 'rock chop' for herbs, the 'push cut' for vegetables, and the 'slice' for meats and fish. Thanks to its wide blade, a Santoku can also be used for scooping up your chopped items and transferring them directly to the pan or pot. Remember, regular maintenance, including using a honing steel and knife sharpener, will keep your Santoku performing at its best. To ensure the longevity of your Santoku knife, proper care is essential. Always hand-wash your knife with warm water and mild detergent; dishwashers can dull the blade prematurely. Store your Santoku in a knife block, magnetic strip, or sheath to protect the blade. Regular honing will maintain the edge of the knife, while professional sharpening is recommended once or twice a year depending on usage.

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