Adding a Santoku Knife to Your Kitchen
No matter what field they're working in, the Japanese are known for their ability to innovate. While talk of innovation tends to draw the mind toward the latest technology, it's not always something flashy. In this case, it's about kitchen cutlery, namely the santoku knife. A blade of Japanese make, it's becoming more and more popular in kitchens worldwide. If you're a fan of the Food network or cooking shows in general, you may have seen your favorite chef using them.
"Three virtues." That's what the Japanese word santoku translates to in English, roughly. It's a well-deserved name for the little blade, which is great at dicing, slicing and mincing. They are known for being high quality knives, showing excellent craftsmanship and superb balance. Their unique design creates a knife where the weight of the blade matches that of the handle, which gives the them the ability to make precise cuts.
Generally ranging from 5 to 7 inches in length, smaller versions are also available. The design of the blade is basically an altered form of the common chef's knife. A flat-edged blade is the primary distinguishing characteristic between santoku and chef's knives. The flattened blade is better suited to cutting items that are common in Japanese cuisine, such as fish, boneless meats, and various vegetables. Additionally, they are generally harder and sturdier than western knives.
Another innovation is the 'granton edge,' which not only enhances the visual appeal of the blade, but also helps to release food that might stick on the blade while cutting. Overall, the santoku has a sharper blade than most other cutting implements, making it the best choice for precision cutting tasks. Its durability, versatility and precision make a strong case for it to be your primary kitchen knife. The one caveat is that the santoku's thinner blade can be easily damaged if you cut against especially hard surfaces or try to cut into bones.
For added style and durability, there are a few variations on the classic santoku. For instance, some feature piercing through the blade for added visual appeal. You can order versions that were hammered by hand that can withstand more wear than the standard knife. There are many other specialized designs that can not only make your cooking experience more enjoyable, but also accent the style of your kitchen.
As is the case with the majority of cookware, you'll find a wide variety of prices when shopping for santoku. Some of the primary factors that will drive prices up or down include the quality of the steel, size of the tang (which is the length of the metal that sticks into the handle), and the manufacturer. If you're willing to pay a little more, you can also get a ceramic version, which brings a number of unique advantages along with its higher price.
If you want a top quality steel santoku knife, some of the most well respected manufacturers may be the best place to look. These include German manufacturers Wusthof and Henckels, among others. A santoku from one of these manufacturers can cost anywhere from $50 to $200 dollars. For an authentic Japanese blade, consider a company like Kershaw. A high-quality knife from this company will cost between $100 and $200.
Before you make a purchase, know this: santoku made by non-Japanese companies may not share all of the qualities of authentic ones. Western manufacturers frequently use softer steel in their blades, which results in a thicker and less precise blade. This can also throw off the balance of a santoku, significantly reducing the comfort level.
The santoku may just be the key piece missing from your kitchen. If you're thinking about replacing some knives in the near future, or looking to expand your kitchen, it may be a perfect fit. It's a great way to add a little flair to your kitchen, and rest assured you won't be disappointed with this effective little knife, either.
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