It is also known as an Asian chef's knife. The knife has a wide, thin
blade with a straight edge curving up gradually at the end. The knife
can cut smoothly and more precisely through dense vegetables, which may
have tendency to provide more resistance when using thicker width
blades.
There are several versions of the knife :
- The knife may have a standard edged blade that does not contain
evenly spaced indentations.
- The blade may have a hollow ground edge, also known as granton
edge. This version reduces friction to provide less drag when
chopping and prevents food from sticking to the blade.
Features of Santoku Knife
- Usually made of stainless steel
- Designed with indentations along the edges to alleviate food
from sticking while slicing
- Combination of Cleaver and a regular Chef's knife
- The knife is precision made to be well balanced and well formed
- Ease of handling and greater control
Applications of Santoku Knife
- Chopping, dicing and slicing foods into fine pieces.
- For butterflying boneless chicken breasts.
- Works as a spatula, removing the cut foods quickly and easily
from the cutting surface.
