Chef Santoku
3
Oct/100
Oct/100
What tasks is Santoku knife for?
I kinda know what to do with each knife in my knife set, but always been wondering what is the designation for Santoku knife? Is it used in a similar way as chef's knife?
I am a Pampered Chef consultant, and I may be able to help. Here is some information regarding different types of knives and what they are designed for, as it pertains to our new Forged Cutlery line that is coming out on September 1st. Hope this helps!
For more info on products or consulting, visit
www.pamperedchef.biz/ candiceskitchen
3.5” Paring Knife – for peeling and slicing fruit and vegetables; use for more delicate jobs e.g. garnishes.
5” Utility Knife – for slicing larger fruit and trimming meats and poultry.
7” Santoku – the hottest knife on the market since it is used by celebrity chefs on television; Santoku is a Japanese word that means “three good things” -- slicing, dicing and mincing. This knife cuts thin slices and the hollow recesses in the blade (grantons) create tiny air pockets between the blade and the food to aid in easy release of food. Our Santoku is gently curved rather than straight edged like a cleaver. This makes it more user friendly.
8” Chef’s – the curved blade makes it the right tool for chopping, dicing and slicing. The knife is used with a rocking motion. For a detailed description on proper use of a Chef’s Knife, refer to an illustrated article by Chef Christopher Koetke at www.cheftalk.com>Cooking Articles>Archives>Cooking Knives.
9” Bread – use this serrated knife in a sawing motion without pressing down on the bread or cake that is being cut. This serrated blade maintains its sharpness and should not be honed. The serrated edge is beautifully crafted to easily cut soft, delicate foods like angel food cake or crusty foods like artisan bread.
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