Seemingly overnight the Santoku knife has become a extremely popular item in the kitchen. The use of this knife by many of the chefs on the food tv network has added to the hoopla surrounding this knife. The question is why do all of these professional chefs use this unique knife in their kitchen? More importantly what you should know about a santoku knife before you purchase this piece of cutlery.
What makes a Santoku knife different?
Chef Knife
First, thing that you will notice is that shape of the blade is distinctly different that a traditional kitchen knife. Unlike traditional knifes the santoku knife blade is flat. You cannot rock this knife back and forth to cut items, a chef must use the santoku knife in either a slicing or chopping motion. This flat blade makes the knife much quicker to use when chopping items and making precision cuts.
Second, many of the Santoku knife blades are hollowed out having the granton edge. The hollowed out blade will reduce friction when cutting starchy and wet foods like potatoes and onions. The reduced friction helps the items to fall away from the blade as the chef cuts the food, allowing for more precise cuts and faster cutting. The only negative feature about the granton edge is that they can be tricky to sharpen. Make sure you use a high quality knife sharpener when sharpening your Santoku knife.
Third, most of the Santoku knifes are shorter and smaller than a traditional piece of cutlery. This makes the knife perfect to use for people with smaller hands. The lighter weight and size will reduce hand fatigue when performing large jobs. In addition, the smaller blade makes the knife more nimble than a traditional chef knife.
Purpose of all knifes is to cut, slice and chop items. The traditional chef knife is slightly rounded and somewhat heavy allowing the knife to slice by rocking the knife back and forth. All knifes are designed to work better when the blade is slicing through not pushing against the item. The flat blade of the Santoku allows the knife to slice with a straight up and down chopping motion allowing the chef more versatility in the kitchen. The versatility of this knife allows a chef to replace many pieces of cutlery in the kitchen and more times than not it becomes the chef's favorite knife in the drawer. Santoku knifes have become popular for many reason, but perhaps the best reason is that they are just a great piece of cutlery.
Special Price!!! Wusthof Classic 8-Inch Cook's Knife
Oct 28, 2011 17:23:39
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Wusthof Classic 8-Inch Cook's Knife Feature
- Heavy 8-inch blade superior for chopping and other cutting tasks
- Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
- Traditional-style composition handle is triple-riveted for strength and permanence
- Dishwasher safe
- Lifetime guarantee
Wusthof Classic 8-Inch Cook's Knife Overview
This knife is produced by one of the most respected cutlery manufacturers in the world. Made of high carbon stainless-steel, it will not stain, pit or rust and will hold its edge. The metal used to construct the blade extends to the back of the handle which gives the knife perfect balance. The bolster which is the point that rests between your fingers and the blade is smooth and comfortable which makes this knife a pleasure to use when dicing, slicing and mincing. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..SAVE NOW on the special offers below!
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