"Santoku." Funny Name. Serious Slicing.
You've probably seen these knives on cooking shows and in stores yet had no idea what they were all about. I'll be the first to admit that I resisted owning one for a long time. Though seeing Giada de Laurentiis wield a Santoku was enough to set me straight. No longer was my Henckels going to satisfy my craving for serious slicing and dicing.
A Santoku knife is a general purpose chef's knife which has origins in Japan. "Santoku" literally means"three good things," referring to slicing, dicing, and mincing. The blades are usually between 6 and 8 inches long, with the tip curving downwards at a 60 degree angle as opposed to the more triangular shaped chef's knifes. Often, the blade itself will be slightly curved to allow the rocking motion that is handy when doing quick chopping.
One of the best features of Santoku knives is how they can slice moist foods without them sticking to the blade. You'll see these tiny little recesses in the side of the blade that allow air to penetrate, thus reducing that moist static that we hate. I like to call them "blood grooves" and pretend I'm Rambo.
More modern versions of Santoku are coming equipped with a curvacious ergonomic handle like this one that I received for my birthday. The feel and the grip of the Santoku is different that most any knife you'll use. It feels light and care free, as opposed to the hardened, heavy chef's knives from Henckel's.
What to look for when buying a Santoku
When it is time for you to purchase your very first Santoku, you need to look for high quality forged steel blades. Brands like Wusthof and Henckels are German forged steel. Quality means price in the blade game, and you get what you pay for. The good quality Santoku knives are not going to be cheap, and I don't suggest that you go for anything under $25.00. Honestly, you want this purchase to last, and I think you should go for something to be proud of.
If you are a beginner home chef, you might want to hold off on purchasing a Santoku until you hone your skills as a slicer and dicer (no pun intended). But the intermediate to experienced chopper might want to consider adding to your repertoire of blades. I believe that every blade has a purpose in the kitchen. But I also believe that some blades are more suited to some people than others.
If the question is "do you really need a Santoku Knife," then my definitive answer would be no. I think it is a luxury blade, fit for the chef who has almost everything. Five years ago, I thought the same thing about portable mp3 players. That said, I never leave home without my iPod today.
Here are a few listings of some recommended Santoku Knives. Normally, I wouldn't recommend a knife with a celebrity endorsement, but the Furi Rachael Ray model looks cool and it is a good quality brand. I also like the fact that it is made of a single piece of steel. Just be careful your hand doesn't slip.
Henckels 7-inch Santoku ($43.25)
