What is a 7 Santoku knife used for?

What is a 7 Santoku knife used for?

The best uses for a Santoku knife Best used for: Cutting meat. Slicing cheese. Slicing, chopping or dicing fruits, vegetables and nuts.

How big should a Santoku knife be?

The perfect length for a santoku knife is 7”, the average size of an adult hand. This makes it lighter than a chef’s knife. It is also easier to handle for most people, especially those with smaller hands.

Can a santoku knife replace a chef’s knife?

Nope! Santoku and chef knives are meant to complement each other rather than replace each other. It’s great to have both so you can take advantage of the unique advantages each offers.

How do I choose a santoku knife?

It is also important that your knife has a very sharp cutting angle. Anything over 20 degrees will be much too large of an angle. Try to find a blade with an angle of between 15 and 20 degrees. You are in even better shape if you are able to find a blade which is sharpened to less than 15 degrees.

Why do Santoku knives have dimples?

A santoku is defined by its shape—a blunted front and flat cutting edge—but it usually has another distinctive feature as well: a row of shallow dimples on the side of the blade. These depressions, called kullenschliff or a Granton edge, reduce friction and help prevent food from sticking to the blade.

Is santoku knife serrated?

The serrated edge makes it a little more annoying to sharpen, admittedly, and I’m fighting the urge to throw it in the dishwasher afterward (a no-no for most knives, but well, I’m lazy). This Santoku’s quickly become my go-to while cooking, leaving my poor butcher’s block to sit in the corner, collecting dust.

Who invented the santoku knife?

History. The Santoku knife design originated in Japan, where traditionally a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables and a Deba knife is used to cut fish. The Santoku knife was created in the 1940s.

Are Santoku knives heavy?

Second, a santoku knife should be fairly lightweight and comfortable. If you want a big, burly knife, just buy a large German chef’s knife and be done with it. A santoku should be comfortable to hold either by the handle or with a pinch-grip on the blade, and it should feel well balanced.

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