What are Santoku Knives?
Santoku knives are known as the multi-purpose knife in Japan. They can cut most things, except for very hard bones and shells. They are more brittle than the European counterparts, and require a little extra care. The carbon steel should be handwashed immediately after use, espeically with contact with acidic foods, and dried thoroughly after washing. The carbon steel blade is more prone to rusting than the stainless steel on European knives. The blade is also thinner, so it can be a bit more brittle and likely to break.
Are Santoku Knives Good for Cutting Meat?
Yes, Santoku knives are good for cutting meat. They’re very well suited for precision, thin slicing of meat and fish, in fact. They are thinner than European chefs knives, so you can have more control over your cuts. You must avoid cutting bones, though, because they could damage the Santoku blade. They are otherwise great at chopping and mincing vegetables and meat, and making thin slices on meat, cheese, fruit, and vegetables.
Care for Japanese Santoku Knives:
- Never put your knife in the dishwasher.
- Gently hand wash your knife immediately after use.
- Always dry your knife immediately after washing. Do not let it sit wet.
- Always use a wooden cutting board, never glass or metal.
- Never cut very hard things such as bones, frozen solid food, or hard shells and nuts.
- Don’t bend or twist the knife while cutting. Only use slow, stright motions.
- Only sharpen your knife using Japanese whetstones. Never use a honing rod.
To learn more about Japanese knives, such as Santoku knives, check out our article What To Know About Japanese Knives.
