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When To Use Santoku Knife? Superb 4 Facts About This Kitchen Tool


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When to use santoku knife? The Santoku knife is a Japanese kitchen knife that combines the advantages of a chef’s knife and a utility knife. It is often used to mince ingredients, but also comes in handy for chopping small fruits, vegetables, and herbs. In this blog, we have an article about best santoku knife that you might want to read about it. Read more this article to know when to use santoku knife properly.

The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point.’


What is Santoku Knife?

Santoku knife is a Japanese knife with a blade shaped like a half-moon. The blade has the cutting edge on the straight side and the edge at the tip of the blade is curved. Santoku knives are often used for slicing, chopping, and mincing. They’re great for making anything from salads to appetizers, as well as sauces, dressings, and marinades. We also have an article about what is santoku knife to know more deeper about this.

In the culinary world, Santoku translates as “three virtues” which is often used to define its three main uses: slicing, chopping, and mincing.


When To Use Santoku Knife

So when to use santoku knife? Santoku bocho knives, which translates as ‘three uses,’ are great for mincing, dicing, and slicing due to their straight edge and small sheep’s foot blade.

Why should I buy santoku knife?

Why do you need santoku knife? When buying a new knife, it’s important to understand what characteristics make one good knife better than another. Here are some things that all kitchen knives have in common: sharpness, durability, safety, and versatility.

  • How sharp your knife is will determine how well your cuts cook and slice food.  A strong blade gives you more control over the cut, while a dull blade means less control and can accidentally slip or slide when you’re trying to chop something.
  • Durability is determined by the type of steel your knife is made of, so consider this when choosing which knife is right for you.
  • And finally, there’s safety. If you injure yourself using a knife, you could bleed profusely if not treated immediately. So always be careful around knives.

However, a santoku knife is designed to fit into your hand easily, so it’s safer than other knives because you don’t have to worry about hurting your fingers or hands. It’s also more versatile than other knives because of its shape, allowing you to chop everything from salad greens to tomatoes to herbs.

Maintaining Santoku Knife

The best way to maintain your santoku knife is to keep it clean. Using soap and water after each meal will help remove any residue left behind from previous meals, such as grease and butter. Then wipe the blade dry with a paper towel before storing away.

If your knife starts rusting, try cleaning it first with baking soda. Cleaning it without rinsing may cause corrosion to spread to the metal. Once clean, rinse off the baking soda with cold water and then let the knife air dry. This process will prevent further damage to your knife.

You can also use an alcohol-based cleaner to clean your knife. Apply the cleaner directly onto the blade and allow it to soak in. Wipe down the blade with a rag, and then leave it to air dry. You can also add oil to oil up the blades.

Soaking the handle of your knife in vinegar can also protect against rust. To apply, mix equal parts white vinegar and warm water together until the solution becomes slightly cloudy. Dip the blade in the mixture for 15 minutes and then rinse thoroughly under running water. Allow it to air dry completely before storing.

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