Chopping carrots
What Makes A Santoku Knife Different From A Western Chef's Knife?
By Haldan Kirsch
The classic European-style chef's knife is one of the most widely used knives, but there are other knife options for chefs to consider. Take the Santoku knife, which originated in Japan and features a unique set of attributes that makes it a well-suited workhorse knife, and gives it a few advantages over a standard chef’s knife.
“Santoku” roughly translates to “three uses” because these knives are amazing at chopping, slicing, and mincing a wide variety of foods. According to Made In Cookware, what sets Santoku knives apart is that they are typically made of harder and thinner steel, which allows the blade to have greater precision and make extra fine cuts.
Another common feature of the Santoku knife is its single-beveled edge, which means that only one side of the blade is sharpened, allowing it to make super-thin, exact cuts. All of the Santoku knife's features combine to make it a reliable everyday kitchen knife that’s also capable of completing ultra-precise cuts for those that have a more skilled hand.