The second type of all-purpose kitchen knives is the chef's and santoku knives. These are large knives, mostly for shredding. According to the principle of “shredding”, Chinese knives “tsai-dao” (“hatchets” in our understanding) can also be attributed to them. You can only work with these knives while standing and using standard height kitchen surface.
Both Tsai Dao, European Chef Knives and Santoku have only one grip. When big and forefinger cover the blade. Like this:
These knives have no other grip.
If you hold such a knife, for example, only by the handle, you will not be able to control the cut, the blade will be pulled to the side. Therefore, housewives who practice the root knife do not switch to the chef. 
The advantages of chef knives are obvious.
First. The Chef Knife allows you to chop at incredible speed. To do this, you need to use certain technologies. The side of the knife slides against the stop - the knuckles of the left hand. The most important thing is to protect your thumb from the cut. In Europe, they explain it like this: “take what you are slicing as if you put your hand on an orange, chop it”. In America, they teach a safer technology - they teach the thumb to move to the extreme far position. Of course, the division into American and European schools is conditional. But, nevertheless, the threat to the left thumb is the main one when shredding quickly.
European school, the product is pressed as much as possible by the palm and fingers. Thumb- in a natural position. There is always the temptation to touch up the product with your thumb - this is where the injury begins. 
American school, product held with fingertips, thumb removed. Not always convenient, but safe. 
Second, the chef's knife can serve as a spatula when you need to send the sliced from the cutting board to the bowl.
Third. The chef's knife can work with any product: potatoes, onions, garlic, meat, fish, herbs and much more.
The chef's knife can not only chop, but also cut like a slicer (gastronomic knife - in the Russian tradition).
Using one grip, the chef's knife can be performed different ways shredders - and chop, and cut from oneself, and on oneself, and work in wave-like movements - it depends on the geometry of the blade. There are blades that allow you to chop - when in one blow everything that is under the knife is cut. Such a blade must have at least small area smooth, straight shape. There are knives, the shape of the blade of which suggests only wave-like movements (for example, the strange chef from Opinel). Although, 99 percent of chefs assumes, of course, that you will use the broach or squeeze to the handle during the cutting or shredding process. On the knife, which I revived for Elena Fedorova, I specially made a straight, even part - from the handle to the middle of the knife - so it was logical when restoring the blade. I think Lena is happy.
When working with the chef, you can use different parts of the blade - closer to the handle - for hard foods (for example, chop a bunch of mint with twigs, for lemonade), closer to the tip of the blade - for example, chop garlic, or, as everyone else does, in the middle of the cutting part ...
Depending on which operations in the kitchen are the main ones, you need to choose a knife balancing. For the boss, balancing is important. If you place your index finger between the handle and the blade, it may be that your knife: (1) balances at this point;
(2) falls towards the blade; 
(3) tilts towards the handle. 
These are the balancing features. Smooth, balanced knife gives the feeling of absolute, one hundred percent control. You have just thought, but the hand with the knife has already done it. This balancing act is popular with people who hold the chef as their “favorite knife” and do most of the operations in the kitchen. If the knife falls down onto the product, then this increases the accuracy of the work - the knife, as it were, looks for the right place of application with you - this is important not so much when shredding as when cutting products. Such a knife is usually used "from oneself" - we groped the point and cut it. For fast shredders, a knife with a balance shifted to the handle is more convenient (according to my feelings from European knives). When the handle is heavier, when shredding, it helps to remove the knife from the product, the blade after pressing itself tends upward, as if bouncing. You just have to work from above, on pressure.
An important characteristic of a chef's knife is the width of the butt. Many housewives love knives with a wide butt - such knives are heavy, solid, inertial (if we mean fast movements). In addition, on wide butts, it is less likely to damage the bend of the index finger (while cooking, it is imperceptible, and when you chop 50 kg of cabbage for salting, this is very important). The wider the butt, the heavier the knife (you can beat off the meat), the more obtuse angle is incorporated into its design, respectively, the greater the resistance to the material. If you are slicing forshmak herring, it doesn't matter. If you are shredding a solid product such as radishes or carrots, resistance is felt. I love chefs with a thin butt, which is not comme il faut, especially when you communicate with lovers of Japanese forged knives (they usually don't consider me a person). But I love the ease of cutting that the thin blades provide. And if you need to shred a lot, I glue a plaster on the bend of the index finger in advance). 
I will not analyze here the peculiarities of the geometry of German and French chiefs, I will only say that German blades are more understandable for me than French ones, primarily in terms of steels and sharpenings. French are also good, no words. They are more attractive, perhaps more pleasant and easy to use. However, I still have the feeling that any sabatier was made in a Chinese village unknown to me.
I will say a few more words about santoku. Many believe that this is the national Japanese counterpart of the European chef's knife. This is only partially true. Santoku is not Japan's national knife. This is a knife that the Japanese specially invented for Europeans and Americans when they planned to expand into these markets. Despite the unconventional nature of this knife, it turned out to be extremely successful. The Japanese removed the sharp tip from the European chef (and why is it needed, tell me?), Due to this they made the geometry of the blade not a triangle, but such a uniform strip and added a not very graceful hump-nosed bend at the tip of the blade. The grip of this knife is no different from the usual grip of the chief. It seems - everything is as always. Yes, Japanese steels are harder, meaner, stay sharp for longer, sharpen and correct a little differently (we'll talk about this later). Yes, the "scapula" is more responsive. Yes, with the traditional grip, we are not annoyed by the Japanese handle and frankly crappy bolsters. What's the trick? The trick is in steel, of course. It was not marketing of form, but of steel. Compare the Japanese santoku and the santoku made in, say, France or Germany. 
There is one more feature that few people know about, but I really like it. I'm talking about this most unaesthetic hunchback tip of the blade. I often use it in my work. Look: you've baked the peppers. Peeled. Now you need to remove the seeds. We cut into two parts, turn the knife over and remove them with one movement of the crooked part. Or: you need to remove the bones from the pumpkin slices. Same. Etc) 
One more remark. The Japanese, as a rule, make the handles of their knives either from magnolia (light, white, sometimes yellow, soft wood), or ebony (black, gray-black, dense wood). Neither one nor the other can be washed in the dishwasher. Bullshit. Ebony from the dishwasher becomes rough, prickly. This is the first year. Then it settles down and becomes quite pleasant. Does not crack, does not change shape. Magnolia is just a song. From soapy water, it becomes velvety to the touch, sometimes, like wool, it becomes covered with "pellets" (you cannot see them, you can feel them with your skin), but this also quickly passes. 
So. Now - about the tsai-dao chopping knives. Tsai Dao is a delight if you know how to chop professionally. The height of the blade of these devices is two to two and a half times higher than the height of the blades of European chefs. What does it do? This gives the range of motion. If you are chopping a bunch of dill, then a European chef or santoku is the right thing. If you need to chop a large product, for example a half of cabbage, then with traditional chefs it becomes traumatic. And not for thumbs, and for the supporting knuckles. Of course, the head of cabbage can be cut into several convenient pieces. This is a way out, but in many cases it is palliative. If for a santoku or a European chef the knife stroke is about 3 cm, then for tsai-dao it is about eight centimeters. Do you feel the difference? 
Summary. Standing only. Shredder. Long, neat cuts. Scapula. Speed. At the same time, the knife is heavy, requiring strength and control, not flexible, the point is not used in any way. I love, I adore. 
In America, there is not just a saying, a saying like this: "There is nothing in the kitchen that I cannot make my santoku." I, of course, will not say that you will peel horseradish potatoes as a santoku or a chef, and even more so a tsai-dao. Root knives and varieties of large shredding knives: more in modern kitchen there are no utility knives. The rest are specialized. We are talking about them in the sequel)
Kitchen knives: analysis by type using the example of Samura products. Chef and santoku
A professional chef will never peel potatoes with a knife designed primarily for shredding. First of all, because it is inconvenient. After all, each knife is created in order to be responsible for a strictly defined area of work - whether it be butchering meat or slicing bread. As a rule, in the arsenal of a self-respecting chef there is a whole set (and sometimes more than one) of the working tool. It can contain twenty objects, thirty, and forty - and all this is not the limit. Because professionals do not allow knives with a well-defined function to go about their business.
But this all concerns only people who have chosen cooking as their main occupation, or fans of the knife business, who perfectly know all the intricacies of their favorite hobby.
Today we will talk about more mundane things - we will discuss which knives should be assistants in an ordinary kitchen.
In order not to be unfounded, you need to consider and specific examples one type or another of knives. At the same time, it is better to take an already established brand as illustrations of such material. Such in this article will be the Samura company, whose knives made in Japan can be found both on the shelves of specialty stores and on the Internet.
The land of the rising sun is famous for its knife-makers: since ancient times, the greatest of the arts was considered the creation of combat swords - katanas, the exceptional qualities of which are known, as they say, "far beyond."
Japanese traditions are still strong in the world of modern knifemaking. The famous "smithy" of world brands is the city of Seki: the production of more than hundreds of craftsmen and workshops is concentrated here. Products are also created here. brand Samura.
Model Samura by Mac SB-0085
Each of the heroes of our article will be illustrated with the products of this company.
Chef's troika
You have probably heard this expression more than once - "chef's troika". This definition is called three knives, absolutely necessary for any cook in order to comfortably and with the least effort to cook food.
So, what is included in this notorious three chefs?
In a professional environment, it is believed that its composition is chef, universal and vegetable knives. But generally speaking, on home kitchen it all depends on the preferences of the owners.
From the "must-have program" you can name the chef, and a knife for vegetables and fruits - either vegetable or universal, which is suitable for literally everything - except, perhaps, butchering meat or cutting any products that require a long and wide blade.
If fish or poultry fillets often "stay" in your diet, then the sirloin knife will be the logical choice of the third knife. Or another chef, different from the first (main) blade length. And if you eat a lot of baked goods, then a bread knife with a serrated sharpening will take a worthy place in the kitchen set.
But let's take a closer look at each of them.
The chef is one of the biggest knives and is definitely the main one in the kitchen. The length of its blade can be from 15 to 30 cm. In addition, it is almost the widest. This, by the way, brings additional element convenience: you can use its width like a spatula, that is, unload the chopped greens into the pan.
As for the shape of the blade part, it can be slightly modified. It depends on the manufacturer. For example, top part the blades (opposite to the cutting edge) of a French chef are straighter than a knife of the same type from German manufacturers. But the German ones are more rounded, massive. The Japanese equivalent of the European chef (Gyutou) is different from both of them, but still closer to the French in terms of elegance.
The chef in the home kitchen can do a lot of all kinds of work - shred greens, cabbage, cut meat, fish.
Classics of the genre - forged knife made of multilayer steel Samura Tamahagane ST-0085 (cost 6600 rubles).
The basis of the knife is VGold-10 steel, which withstands many years of strength tests and retains its sharpness for a long time. On the covers - Damascus steel SUS 430 and SUS 431, it is she who creates a unique and inexplicably attractive pattern on the blade.
The length of the knife as a whole, that is, together with the handle, is 33.3 cm, the blade is 21.2 cm.Hardness 63 HRC (units of measurement on the Rockwell scale), total weight 247 g.
The handle with three rivets is made of micarta - polymer material, characterized by durability, moisture resistance and pleasant appearance.
An equally high quality and attractive knife in the same category is the chef from the Damascus series. This series is notable for the fact that it most of all captures the true spirit of Japan. The fact is that the handle of the usual "ergonomic" shape, with the classic three rivets, was never used by the Japanese in their traditional knives. However, when the question arose about the sale of products of the Land of the Rising Sun to Europeans, Eastern manufacturers met the wishes of foreign buyers. They began to do it with the necessary bends and the shape familiar to our person. The result is a kind of "hybrids" - Japanese quality, corresponding steel and sharpening, but with "European" handles.
And the Damascus series is, in fact, a return to the origins. Both the handle and the blade are exactly the same shape as traditional Japanese knives originally had. Take a look at the picture below, and everything will become clear: model Damascus SD0085 (price 5500 rubles).
The length of the knife is 33.8 cm, the blade is 20 cm. The steel is the same (although the pattern of the damascus on the plates differs from the Tamahagane), the main difference, as mentioned above, is in the handle and blade.
If the multi-layer steel chef is not suitable due to the high price, then Samura can offer a more budgetary line of knives - Pro-S. Among the models in this series there is an almost similar tool Pro-S SP-0085. But its cost is much lower - 1600 rubles.
The main difference is, of course, the manufacturing method. While the Tamahagane series are forged multi-layer steel with Damascus linings, the Pro-S range includes single-layer steel tools. Of course, their hardness is lower (about 57-59 HRC), but this does not make them disgusting in quality, they just keep sharpening less (in time). By the way, the hardness of this level is considered the norm for European knife manufacturers.
Ceramic chef
Ceramics is now becoming more widespread, since it is more environmentally friendly (does not enter into chemical reactions with cut products, does not smell), lighter, keeps sharpening longer. Only such a property of ceramic knives as fragility can stop you from buying - they can crack when dropped. And, of course, the price for them is higher than for "ordinary" knives made of single-layer steel.
This material also has varieties: white and black, while the second is harder, since it has a greater hardening (longer sintering time). Accordingly, white ceramics are cheaper than black ones - though not much.
For people who do not pay attention to the cons of ceramics special attention and appreciating its advantages, Samura has prepared a corresponding series of knives.
Meet: Eco-Ceramic SC-0084B, black ceramic (price 3300 rubles, a similar white ceramic knife costs 2900 rubles)
Product length 29.5 cm, blade 17.5 cm.
One of the advantages: the weight is only 124 g, and this, of course, is a tangible "weight loss" in comparison with their steel counterparts. But let's not forget about the brittleness arising from the increased hardness (87 HRC). This property determined a certain limitation of the ceramic chef in relation to cutting products: with this knife you can only cut something soft, such as vegetables, herbs, bread, cheese, fruits, tenderloin or poultry fillets. But if, for example, chicken bones fall under the edge of the ceramics, this will most likely lead to the fact that the instrument will crumble, that is, it will be damaged. At the same time, small chips do not affect the quality of the knife cut.
Santoku
Everything that was said above refers to the so-called "European chef". If you prefer Japanese style, then take a look at Santoku. He may well replace the "European" in your kitchen - and you will not remain indifferent to him. True, the santoku will be shorter - the optimal blade length is 18 cm.
The length of the knife is 30 cm, the blade is 18 cm.Hardness is 63 HRC, weight is 242 g. In this knife the Japanese were able to make minimum angle sharpening - from 6 to 15 degrees. And with such an angle, santoku with grace and ease can cope with almost any task in your kitchen - from chopping herbs to butchering meat. But vegetables, of course, are better to peel with a knife specially designed for this.
In general, in terms of its characteristics, this knife is not much different from the "European" Tamahagane ST-0085 discussed above, even the steel grades - both bases and Damascus - are the same.
But in santoku, the main thing is the special shape of the blade and the balance. Due to its width (about 5-6 cm) and the protruding lower part, the knife allows its owner to cut food with ease - after all, the hand is above the level of the cutting board, without touching it at all. In addition, the original Japanese santoku are famous for their excellent balance and sharp, thin blade, which has an advantage over the European chef. The Japanese chef's center of gravity is shifted forward, which allows for less effort when cutting.
By the way, eminent manufacturers do not oriental origin quickly understood all the attractiveness and ergonomics of the santoku - now on the market you can find this type of knife of both German, Spanish and American production. True, their balancing differs from the original - as well as the style of performance. And who to give preference to - the homeland of Santoku or imitators - is up to the buyer, of course.
Continuing the Damascus line, Samura could not ignore the perfect Japanese style. Damascus SD0094 - the same layering, the same Damascus ... But it is perceived in a completely different way. The handle is also made of micarta, but it is made to match the traditional shape of a Japanese knife - without any bends characteristic of the European style of execution. And the blade has changed somewhat: the point smoothly descends to the cutting edge, which, in turn, is strictly parallel to the handle. Doesn't it look very stylish?
Knife length 30.5 cm, blade 17.5, hardness 61 HRC. Although the ideal blade length for santoku is considered to be 18 cm, the difference is very difficult to feel.
The cost of this model is 5500 rubles. This is less than the Tamahagane discussed above - perhaps precisely because of the shape of the handle. Someone may not think very comfortable "non-European" ergonomics - but the unusual design is not always and not for everyone will be a minus.
Samura has Santoku not only in steel. Everything that was said above about the ceramic chef fully applies to the ceramic santoku.
Eco-Ceramic SC-0091 - offered by shops at a price of 1500 rubles.
The handle is made of ABS plastic, the weight is only 124 g. Naturally, when buying it, you need to keep in mind all the minuses and pluses of the material.
Those who are not satisfied with the "complexities" of handling ceramics can recall the aforementioned Pro-S budget line. For only 1550 rubles. a particle will appear in your kitchen japanese style- however, already without layering and Damascus. Steel AUS 8, weight only 182 g - Samura PRO-S SP-0045.
The length of the knife is 29.8 cm, the blade is 16.9 cm. A more "simple" version of the santoku made of single-layer steel, respectively, the lower the hardness (59 HRC), the blade often requires dressing.
Summing up preliminary results
Within the framework of this article, we have discussed only two types of knives - the chef and the santoku (also called the "Japanese chef"). One of these samples can be your reliable assistant in the kitchen, especially if you love to cook and spend a lot of time doing this.
Well, in the next article we will talk about the rest of the possible "components" of the chef's troika - vegetable and universal knives.
On Santoku knives, some manufacturers make oval notches on the blades closer to the cutting edge, the so-called "air pockets".
Many people ask why and what are they needed for? About everything in order.
Santoku - universal Japanese kitchen knife... It was originally developed as a modification of the Western (in particular, French) chef's knife for cutting beef, and then it was adapted for the needs of Japanese cuisine.
"Santoku" literally translates to "three good things" or "three uses," which indicates the suitability of the knife to cut, chop and chop well. The santoku size is suitable for cutting both meat and vegetables into small slices or cubes. Compared to the Japanese original, Western santoku models have different balances, blade designs, and are made of softer steel, which affects the thickness of the blade and edge.
Also, European variations of santoku can have pockets on the blade (they are also called "grantons"), designed to reduce the sticking of food to the knife (cheese, boiled sausage, etc.)
Any housewife should have knives in the kitchen for all occasions. What is santoku for? And how do you use it?
What is this knife?
Santoku is a Japanese all-purpose kitchen knife. When developing it, a French cutting knife was taken as a basis, but later such a peculiar modification was adapted to all the needs of traditional Japanese cuisine, and santoku became a universal and almost irreplaceable product.
Distinctive features of the product
Santoku is similar to a traditional chef's knife, but still has some features:
- Small and lightweight handle. This provides not only a more reliable and comfortable grip of the knife, but also makes the most comfortable and fast cutting. The fact is that the design is perfectly balanced, and the center of gravity shifts precisely to the wider and heavier blade, which allows it to move rapidly, while the cook does not apply special efforts and does not press on the knife.
- The blade has an asymmetrical sharpening, and the tip is the sharpest part. The butt is quite wide (about two millimeters), it has a rounding at the end, which makes it, firstly, more convenient, and secondly, safe. In addition, this configuration reduces the clearance between the blade and the surface of the table or board when lowering the knife from the heel (base) to the cutting edge, and this also provides comfort.
- The length of the blade can vary from 12 to 20 centimeters, the average value is 18 (and the standard is 18.8 cm), and this is slightly less compared to the parameters of a traditional chef's knife. The profile angle is about 16-18 degrees (for most other products it is 20-25 degrees).
How to use Santoku?
What is a Santoku knife for? Its name is from Japanese literally translates as "three good things", which means that the product is designed to perform three main tasks in the kitchen, namely to help chop, cut and chop. With the santoku, you can chop both vegetables and meat or fish, as well as chop herbs, grains, and other foods as needed. But bones and other solid components of food cannot be cut with such a knife, this can lead to damage and grinding of the blade.
The cutting technique is quite simple, any novice chef will master it. Santoku is designed for either single and downward movements when slicing vegetables or fruits, or for pressure transitions on the board from the base of the blade to the tip, which allows you to chop products with a loose or soft texture, such as meat or fish. But cutting by swinging is limited due to sharp sharpening. But in any case, you can grind food both into cubes and thin slices.
Advantages
Pros of the Santoku knife:
- It is not the longest, so even inexperienced housewives and novice cooks can use it.
- Minimal effort for efficient cutting. The product is balanced in such a way that the cook does not have to press on it in order to chop even hard foods.
- Very comfortable, relatively small handle that even a person with a small palm can hold.
- Such a product can be considered universal, because with it you can grind any food, including meat, vegetables, fish, fruits, herbs, cereals, and so on. Moreover, all food is cut equally quickly and easily.
- This knife has a blade no more than 20 centimeters long, which makes it safe, especially compared to the traditional chef's knife, which is about 30 centimeters long.
- Compact dimensions. Such a product can be stored not only in a special stand, but also in an ordinary kitchen cabinet, because the knife will fit exactly into the box.
As for the disadvantages, they include, firstly, the rounded butt. And therefore, for example, it will not be possible to remove cores of fruits with the help of santoku or to carry out curly complex cutting. Secondly, such a knife is relatively heavy, but it is the increased weight of the blade that is designed to provide more comfortable cutting and even pieces at the exit.
How to make a choice?
When choosing a santoku knife, be guided by the following criteria:
- The material from which the blade is made. Typically, knives are made from durable, high-quality stainless steel, and santoku is no exception. The more reliable such material is, the longer the product will last and the more comfortable cutting it will provide.
- Be sure to appreciate the handle. It should be such that it is as comfortable to hold the knife in your hands as possible. Perfect option- this is wooden handle: it does not slip in the hands, has a low weight, is pleasant to the touch, is quite durable and environmentally friendly. Plus, your palms won't sweat for sure. And if the tree is treated with special impregnations, then it will be resistant to moisture and fungi. Most cheap stuff- plastic. But it is fragile, short-lived, and causes sweating with prolonged cutting. Metal is stronger, but not very pleasant to the touch and increases the weight of the product, which can cause some discomfort. It is also worth considering the attachment of the handle to the blade. It is best to choose models in which the handle is fixed on a steel rod, which is an extension of the blade.
- Pay attention to the blade. It must meet all the requirements for santoku knives and have all the standard parameters. But some modifications are possible. So, on sale there are models that have recesses in the blade. On the one hand, they prevent food from sticking during the cutting process and make the process more comfortable. But, on the other hand, softer steel is used for the manufacture of such products, so the knife will be less durable and reliable.
- It is better to purchase such a product in a specialized store, and before buying, ask the seller for documents and certificates accompanying the products that will confirm the authenticity and quality.
- It is better to trust trusted manufacturers, although the products of popular and well-proven brands are not cheap, but they serve faithfully for a long time.
If you don't have a Japanese santoku knife in your arsenal for a beginner or an experienced chef, then be sure to get it, it will come in handy anyway!
The Santoku knife is a cutting tool for cooking, originally from the land of the rising sun. The Japanese love this knife because it is versatile and convenient. Translated from Japanese, the word "santoku" means "three good things" or "three use cases", which fully reflects specifications this tool.
With its help, you can work in any cutting technique that pleases your soul. In a word, this one tool can replace several traditional knives in the kitchen at once.
The original use of the Santoku multifunctional knife was not the same as it is now. It was developed as a replacement or fallback for the French cutting tool for cutting beef. It was then adapted to suit the needs of Japanese cuisine, and it became a truly versatile tool in both professional and home cooking.
Important advantages of santoku and the purpose of its use
This tool is very convenient to work with.
What is it for?
First of all, for cutting meat, fish and other sinewy products. It is also ideal for chopping vegetables and fruits into stews, soup, salad or other appetizers.
Of course, it is better to use it precisely for direct purposes. Although sometimes housewives even cut bread with them, using a Japanese kitchen knife for all important purposes.
Some, acquiring this tool, completely forget about its counterparts, since it surpasses them many times in its quality characteristics.
It will be the optimal purchase for practical people who do not want to clutter up their kitchen with a lot of tools.
So, what and how are santoku knives used?
Key information about a useful tool
The size and shape of the santoku is optimal for cutting into small cubes, slices and strips. You can cut both meat and vegetables. But, although in Japanese knives characteristic feature is precisely the versatility, it is better not to overload them.
For example, if you want to carry out a full-fledged butchering of meat, you should additionally purchase a standard hatchet, which is designed for chopping bones and tendons. And you definitely should not overload this santoku. And if you work primarily with pulp, buying it will be the best solution for you.
Santoku has a blade shaped like "Leg of lamb". This provides a fine gap between the cutting edge and cutting board using. Thus, this tool is most suitable for slicing with even downward movements. It is also convenient for them to make smooth transitions when curly cutting. This chef's knife has some limitations in terms of swinging, therefore, it is better not to cut cartilage and other dense inclusions, especially in meat or fish.
What is the Santoku knife for?
To grind food in traditional ways:
- Cubes;
- Straws;
- Half rings;
- Rings;
- Squares;
- Shredder.
In principle, it can be used for cutting meat and fish, provided that the product contains small cartilage and bones.
The blade length of this tool is shorter than that of traditional ones. The classic Japanese santoku has the best possible balancing, but its Western counterparts do not differ in that. If you want to buy real instrument, you'd better buy a knife made in Japan.
Is it convenient to cut santoku with a knife?
Undoubtedly. However, you need to be familiar with the cutting techniques for real cooking comfort.
Correct cutting technique
Many beginners, and even experienced housewives, are wondering which one is more convenient - a chef's knife, or a santoku?
An unambiguous answer cannot be given here, since different people completely different views on this matter. Some are decidedly uncomfortable holding a Japanese instrument in their hands, while others, having once tried to work with it, never return to their usual cooking instruments. But one cannot fail to highlight the main thing - santoku is really more practical and versatile than an ordinary chef's knife.
Therefore, if you strive for practicality, you should choose it for permanent use.
And of course, in order to use the tool it was convenient for you, you need to know the chef's gripping technique.
Correct grip:
- Take the blade by squeezing it with your thumb and forefinger (bent) of your right or left hand (depending on whether you are right-handed or left-handed);
- With the remaining three fingers, grasp the handle of the cutting object;
- Do not grip the tool too tightly with your fingers, as this can lead to unnecessary discomfort and you will not be able to use the knife for a long time. Your grip should not be too strong, but firm and confident - this is the most important thing in the technique of cutting food. By balancing in this regard, you will be able to work for a sufficiently long time, and you will not experience any inconvenience.
The most common grip mistakes are when the chef pretends to have a sword in his hand. In no case should you put your index finger on reverse side blades - you can get hurt.
Small knives are held directly in the palm, across the fingers. At the same time, the thumb is set slightly upward, and all the rest are bent under the instrument itself. Such products are usually used for peeling some vegetables and fruits.
Different parts of the blade are used when cutting food. Usually the emphasis is on the middle. The part of the blade that is located at the tip is used for the so-called "delicate" cutting, when you need to chop food or herbs very finely. The heel (the side opposite to the point) is used when it is necessary to cut something hard. That is, where you need to apply more strength.
Whichever knife you are planning to purchase, you need to take a closer look at its quality characteristics.
Choose a tool carefully and carefully. Do not believe everything that the consultant in the store tells you. It is required to initially study the characteristics of the metals from which such tools can be made, and choose among them the one suitable for yourself. Of course, it is best to purchase a stainless steel knife, since it is suitable for most products and does not have the property of spoiling them with oxidizing metal. You can also look at blade materials such as carbon steel, high carbon steel, and alloy steel.
- The tool must always be sharpened. Cutting food with a blunt knife is not only inconvenient and dangerous, but also harmful to the tool itself;
- If you store knives in a drawer, wipe them dry after washing;
- Never leave tools in the sink overnight. If today you cannot wash all the dishes, then at least clean them;
- It is best to store knives in wooden stands;
- If possible, do not cut on a glass board. It is indeed more hygienic than wood, or even plastic, however, when using it, the knives become dull very quickly and become unusable. You must make a choice - either you will ensure yourself an easy dishwashing experience or a long and productive life for your cutting tool.
The correct use and storage of knives is very important for their long and acceptable use. Relate to this instrument with due care, and he will answer you with a long and useful service.