FREQUENTLY ASKED QUESTIONS
A Santoku Knife is an all-purpose kitchen knife, ideal for chopping, dicing, mincing and slicing whatever is placed in front of it. Additionally, due to the relatively thin blade shape, a Santoku Knife can also be used for precision cutting. Finer slicing can be achieved through its use, without the concerns about inadvertent crushing or damage to the vegetables or meat that can occur with thicker blades.
At surface level, the difference between a Chef’s Knife and a Santoku Knife would appear to be quite superficial — after all, both are all-purpose knives for use in a professional setting. However, a closer inspection reveals there are a number of important distinctions; a Santoku Knife is typically shorter and lighter, while also curving downwards at the tip making for a slightly straighter edge profile. This enables the Japanese Santoku Knife to have a faster cutting technique, while still having the same durability as a Chef’s Knife.
While both offer their own positive qualities and represent excellent choices, if you buy a Santoku Knife, practice and developing your skill will enable you to bring a greater finesse and speed to your cutting.
Caring for a Santoku Knife properly is crucial to guarantee its performance for many years. We recommend that you hand wash your blade with warm water and then dry with a soft tea towel. It should never be placed in a dishwasher, and it should be stored in a dry environment, away from moisture. Periodic applications of Tsubaki Camellia Oil will also help prevent rust and corrosion.
Your blade should also be periodically sharpened with a whetstone; this will provide better quality edge and last longer than an electric sharpener or honing rod.