Perfect for slicing, dicing, chopping, mincing, and cutting foods of all types, the Santoku Knife is the best addition to anyone’s cooking area. Both experts and home-cooks enjoy utilizing this Japanese cutting carry out when preparing veggies, meats, fish, and cheeses here.
The Santoku knife is an Asian knife, specifically Japanese. This general-purpose kitchen knife can be anywhere from five to seven inches in length, with thin sheepsfoot blade. Compared with knives used by western chefs, the Santoku is most much like Chef’s Knife. The Santoku is finest for precision-cutting and slicing, as the blade is too thin to manage bones, pits, or stems.
The only products you’ll have to begin using a santoku knife are the following products- a cutting board made from wood or plastic, a vegetable on which to practice chopping, and, obviously, the Santoku knife itself. An apron is optional, but recommended.
Before you begin to slice with your Santoku knife, you must practice holding it appropriately. The correct method is started by positioning your forefinger and thumb behind the blade to provide appropriate assistance. The rest of your fingers must curl around the manage, lined up in the provided finger grooves, if your particular model of knife has them.
Grasping the knife in the manner previously explained, grab the veggie to be sliced in your other hand. Bring the knife down onto the veggie while drawing the blade inwards, towards yourself. You will than drag the point through the vegetable to finish a single piece. Repeat these actions as often as necessary until the task is total.
Another method that can be utilized involves adding pressure to the top of the blade with the flat of your liberty. This works best when mincing or dicing products that do not necessarily need to be held steady, such as onions or garlic.
Maintaining a Santoku knife involves very little additional care. Simply hand-wash and dry your knife immediately after usage, and make sure not to dull it too soon by slicing on difficult surface areas. Honing the knife is finest left up to an expert, due to the Santoku’s extra-fine blade.
Knowing the best ways to utilize a Santoku knife takes a little practice for the inexperienced chef- however, the time invested discovering the best ways to utilize this knife will be well worth it in the end.