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Santoku knife

The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.

History[edit]

The Santoku knife design originated in Japan, where traditionally a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables and a Deba knife is used to cut fish. The Santoku knife was created in the 1940s.^[1]

Design[edit]

Santoku blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. Providing a more linear cutting edge, the Santoku has limited "rocking" travel (in comparison to a German/Western-style chef's knife). The Santoku may be used in a rocking motion; however, very little cutting edge makes contact with the surface due to the extreme radius of the tip and very little "tip travel" occurs due to the short cantilever span from contact landing to tip. An example of this limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery.

The Santoku design is shorter, lighter, thinner, and more hardened steel in the tradition of Samurai sword steel (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) home cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly "softer" steel, but have more material behind their cutting edge. For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. With few exceptions, Santoku knives typically have no bolster, sometimes incorporate "scalloped" sides, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.

Variations[edit]

Some of the knives employ San Mai (or "three layered") laminated steels, including the pattern known as suminagashi (墨流し, literally, "flowing-ink"). The term refers to the similarity of the pattern formed by the blade's damascened and multi-layer steel alloys to the traditional Japanese art of suminagashi marbled paper. Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these laminated blades are generally more expensive and of higher quality.

There are many copies of Santoku-pattern knives made outside Japan that have substantially different edge designs, different balance, and different steels from the original Japanese Santoku. One trend in Santoku copies made of a single alloy is to include scallops or recesses, hollowed out of the side of the blade, similar to those found in meat-carving knives. These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction.

References[edit]

^ "All You Need to Know About The Japanese All-purpose Knife: Santoku Knife". thejapanstore.jp. January 25, 2019. Retrieved April 28, 2021.

External links[edit]

"Equipment Corner: Do You Really Need a Santoku Knife?". Episode "Bistro Classics." America's Test Kitchen TV show. 2005 Season. Viewed April 3, 2005.
How to Use the Shun Hiro Santoku Knife - Chris Cosentino by Williams-Sonoma 4:23
French Chef Knife vs Santoku - YouTube
What is a Santoku Knife Used for?

[1] "All You Need to Know About The Japanese All-purpose Knife: Santoku Knife". thejapanstore.jp. January 25, 2019. Retrieved April 28, 2021.

[1]

@@ Line 1: / Line 1: @@
+{{short description|Kitchen knife originating in Japan}}
-[[Image:Kitchen-knife-santoku-form.jpg|right|thumb|240px|Santoku knife]]
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
-[[Image:Santoku knife.jpg|right|thumb|240px|Western-style Santoku knife]]
+{{More citations needed|date=June 2023}}
-[[Image:old santoku knives.JPG|right|thumb|240px|Santoku knives with [[molybdenum]] [[vanadium]] steel blades]]
+[[Image:Kitchen-knife-santoku-form.jpg|right|thumb|''Santoku'' knife]]
-The '''Santoku bōchō''' ([[Japanese language|Japanese]]: 三徳包丁; "three virtues" or "three uses") or '''[[Bunka]] bōchō''' (文化包丁) is a general-purpose [[kitchen knife]] originating in [[Japan]]. Its blade is typically between {{convert|13|and|20|cm|in}} long, and has a flat edge and a [[Blade#Knife patterns|sheepsfoot]] blade that curves in an angle approaching 60 degrees at the point. The word refers to the three cutting tasks which the knife performs well: slicing, [[dicing]], and [[mincing]].  The Santoku's blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle, and the original Japanese Santoku is a well-balanced knife.<ref>http://housewares.about.com/od/cutleryknives/f/santokuknives.htm</ref>{{Failed verification|date=May 2016}}
+[[Image:Santoku knife.jpg|right|thumb|Western-style ''Santoku'' knife with scalloped blade (Granton edge)]]
+[[Image:old santoku knives.JPG|right|thumb|''Santoku'' knives with [[molybdenum]] [[vanadium]] steel blades]]
+The '''Santoku bōchō''' (Japanese: 三徳包丁; "three virtues" or "three uses") or '''Bunka bōchō''' (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a [[sheepsfoot]] blade that curves down an angle approaching 60 degrees at the point. The term {{lang|ja|Santoku}} may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the [[tang (tools)|tang]] and the handle.
+== History ==
+The Santoku knife design originated in Japan, where traditionally a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables and a Deba knife is used to cut fish. The Santoku knife was created in the 1940s.<ref>{{cite web |URL=https://thejapanstore.jp/blogs/column/all-about-santoku-knife |title=All You Need to Know About The Japanese All-purpose Knife: Santoku Knife |website=thejapanstore.jp |date=January 25, 2019 |accessdate=April 28, 2021}}</ref>
 ==Design==
 Santoku blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. Providing a more linear cutting edge, the Santoku has limited "rocking" travel (in comparison to a German/Western-style [[chef's knife]]). The Santoku may be used in a rocking motion; however, very little cutting edge makes contact with the surface due to the extreme radius of the tip and very little "tip travel" occurs due to the short cantilever span from contact landing to tip. An example of this limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery.
-The Santoku design is shorter, lighter, thinner, and more hardened (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between {{convert|6|and|7|in|cm|order=flip|0|abbr=on}}, in comparison to the typical {{convert|8|in|cm|order=flip|0|abbr=on}} home cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly "softer" steel, but have more material behind their cutting edge. For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. With few exceptions, Santoku knives typically have no [[Bolster (knife)#Nomenclature|bolster]], sometimes incorporate "scalloped" sides, called kullens, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.
+The Santoku design is shorter, lighter, thinner, and more hardened steel in the tradition of [[Samurai]] sword steel (to compensate for thinness) than a traditional Western chef's knife. Standard Santoku blade length is between {{convert|6|and|7|in|cm|order=flip|0|abbr=on}}, in comparison to the typical {{convert|8|in|cm|order=flip|0|abbr=on}} home cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. It is critical to increase the hardness of Santoku steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly "softer" steel, but have more material behind their cutting edge. For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. With few exceptions, Santoku knives typically have no [[Bolster (knife)#Nomenclature|bolster]], sometimes incorporate "scalloped" sides, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.
 ==Variations==
+[[File:Santoku-Kai-Shun-Nagare.jpg|thumb|Santoku with damascus steel blade]]
-Some of the knives employ [[San Mai]] laminated steels, including the pattern known as ''suminagashi'' (墨流し literally, "flowing-ink").  The term refers to the similarity of the pattern formed by the blade's damascened and multi-layer steel alloys to the traditional Japanese art of  ''suminagashi'' [[marbled paper]].  Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these laminated blades are generally more expensive and of higher quality.  In the United States, SAN MAI III is a registered trademark of Cold Steel, Inc., U.S. Reg. Nos. 1471971, 3540202 and 3540187.<ref>http://www.uspto.gov/</ref>{{Failed verification|date=August 2016}}
+Some of the knives employ [[San Mai]] (or "three layered") laminated steels, including the pattern known as {{Nihongo3||墨流し|suminagashi|extra=literally, "flowing-ink"}}.  The term refers to the similarity of the pattern formed by the blade's damascened and multi-layer steel alloys to the traditional Japanese art of  ''suminagashi'' [[marbled paper]].  Forged laminated stainless steel cladding is employed on better Japanese Santoku knives to improve strength and rust resistance while maintaining a hard edge. Knives possessing these laminated blades are generally more expensive and of higher quality.
-Many copies of Santoku-pattern knives made outside Japan have substantially different edge designs, different balance, and different steels than the original Japanese Santoku. One trend in variations made of a single alloy is to include ''[[Kitchen knife indentation|kullenschliff]]''{{Verify source|date=September 2010}}<!-- German would be "Kuhlenschliff" -->, scallops or recesses (known as ''kullens''{{Verify source|date=September 2010}}<!-- ditto "Kuhlen" -->) hollowed out of the side of blade, similar to those found in meat-carving knives.  These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction.
+There are many copies of Santoku-pattern knives made outside Japan that have substantially different edge designs, different balance, and different steels from the original Japanese Santoku. One trend in Santoku copies made of a single alloy is to include [[Kitchen knife indentation|scallops or recesses]], hollowed out of the side of the blade, similar to those found in meat-carving knives.  These scallops create small air pockets between the blade and the material being sliced in an attempt to improve separation and reduce cutting friction.
 ==See also==
 *[[Japanese cutlery]]
 *[[Chef's knife]]
+*[[Cimeter]]
 *[[Kitchen knife]]
 *[[Kitchen knife indentation]]
@@ Line 27: / Line 35: @@
 *[https://www.youtube.com/watch?v=JhvmKJZ5YoE How to Use the Shun Hiro Santoku Knife - Chris Cosentino by Williams-Sonoma 4:23]
 *[https://www.youtube.com/watch?v=RnSgPpKGwh0 French Chef Knife vs Santoku] - [[YouTube]]
+*[https://kitchenguideline.com/what-is-a-santoku-knife-used-for/ What is a Santoku Knife Used for?]
 {{Commons category|Santoku knives}}
 {{Knives}}
+{{Japanese food and drink}}
-[[Category:Kitchen knives]]
 [[Category:Japanese kitchen knives]]

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