Santoku

A Maître Cuisinier's point of view

What is the definition of a Santoku knife?

The Santoku is widely used in blade sizes from 14 - 20 cm. They are available with or Kullenschliff. The cutting edge has a slightly curved geometry for a wavy cut. The blade tip is curved, tapering to a point towards the cutting edge. The spine of the knife is kept straight. The blades are stiff and usually designed for heavy use. The handle ergonomics of European manufacturers differ from Asian production methods. In Europe, the tang is usually continuous from the blade. In Asia, the blade is inserted into the handle with a long tang and closed with a ferrule.

What are Santoku knives used for?

This type of knife is said to have the three virtues of meat, fish and vegetables. It is comparable to a European chef's knife with which the largest number of cuts can be made. A universal blade shape that is suitable for all cutting techniques.

Which Santoku should I choose?

First ask yourself which blade length you can safely master. If you already have experience with large blades and can handle them safely, I recommend an 18 cm blade. Whether you prefer a hollow edge or a smooth blade is up to you. Choose your grip shape according to the intended use and your hand size. We have beautiful plastics as well as wood in all variations on offer for you.

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