what is a santoku knife?

Answer 1

The "BIG THREE" of kitchen knives are: chef's knife, paring knife and serrated knife. There is one other that I personally use alot. This kitchen knife is usually called a "santoku knife."

It is similar to a chef's knife with a wide blade that has a long straight edge curving up slightly at the end. But the santoku knife has a wider, thinner and shorter blade so I can cut smoothly and precisely through vegetables that may "resist" a thicker blade. I also use this kitchen knife for chopping, dicing, and slicing foods into narrow or fine pieces when I am sauteing.

Answer 2

The santoku bōchō (三徳包丁) or bunka bōchō (文化包丁) is a general-purpose chef's knife originating in Japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a dull back which curves down near the point to a tip angle of around 60 degrees. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The word santoku means "three good things," a reference to the three cutting tasks it performs: slicing, dicing and mincing.

Answer 3

it is similar to the chef's knife as other's have mentioned. I do find that the santoku is slightly better at chopping veggies, especiallyl things like onions into fine dice. however, I use both the santoku and the chef's knife interchangeably in my kitchen.

Answer 4

It is the Asian equivalent of the Chef's blade. All-around slice/dice/minceing knife.