Perhaps you've seen these ubiquitous all-purpose knives with hollowed-out indentations on the edge of the blade. What is a santoku knife, and why should you have one? When should you use one, and what's the deal with those scalloped edges? Read on ...
Those scalloped granton edges add air between the knife blade and the material being cut, making it easier to remove the material from the blade. So, if you were slicing something thinly, you'd want to use this knife. Also, the word "santoku" means "three virtues" and applies to this knife due to its triad of abilities - chopping, dicing, and mincing. This is a very good general all-purpose knife to use for many jobs.
The santoku knife is designed to provide a comfortable, well-balanced grip. The design of the handle and the weight distribution of this knife make it popular with people who have small hands. It's especially popular with female chefs, and Giada de Laurentiis uses one religiously. People who feel intimidated by cleavers should try a santoku knife.
Related: These Are a Few of My Favorite Knives
(Image: 2-pc santoku set via Cooking.com, $29.95)
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I loooooove my santoku, and use that instead of a chef's knife for everyday use. In fact, i don't have a chef's knife. The santoku is fantastic, and has the added feature of a broad surface, which can help you scoop up whatever you were mincing/dicing off the cutting board and into the pot. Love it!
And not all santoku's have the scallops/ridges... Santokus are common in Japan (duh) and none of them have scallops. Mine doesn't. Guess it depends on what you're using it for.
For some reason, I'm also less intimidated by my santoku than I am by my French style Chef's knife.
I love my Analon Advanced knives for their great price, (kicking myself looking at the sale prices now...much less than I paid even with my 20% coupons at Bed, Bath, and Beyond,) for the nonslip handle, and for the heft/balance in the hand.
my global santoku knive is my go-to-knife for everything except slicing bread. it's a great knife and very versatile.
For years all I've had is a santoku knife, a bread knife, and a few paring knives. Definitely worth the $25.
i used to use my santoku all the time, but after getting a better chef's knife, i just can't really come up with a good reason to use it. between my chef's knife, a bread knife and a large serrated knife, i can't really come up with any other times where i'd need to use my santoku.
Maybe this is more of a "Good Question" than a comment, but I am thinking about getting a set of knives for The Boyfriend for Christmas. Should we start off with a santoku? Does anyone have any suggestions for just a three-knife set? (I don't find a lot of sense in buying one of those massive knife blocks if he won't use half of it.)
my mom has the anolon advanced santoku knives (and the bird's beak parer), and i love using them. those sale prices are amazing! yesss!
For birdie_dc - I'd start with an 8" knife (whether it be a chef's knife or a santoku), a serrated bread knife (not one with little micro serrations, a good bread knife), and a 3-4" paring knife.
eec007--I love my Global santoku too. Love all my Global knives, but that one's my favorite.