| Seemingly overnight the Santoku knife has | | | | they can be tricky to sharpen. Make sure you use |
| become a extremely popular item in the kitchen. | | | | a high quality knife sharpener when sharpening |
| The use of this knife by many of the chefs on | | | | your Santoku knife. |
| the food tv network has added to the hoopla | | | | Third, most of the Santoku knifes are shorter |
| surrounding this knife. The question is why do all | | | | and smaller than a traditional piece of cutlery. This |
| of these professional chefs use this unique knife in | | | | makes the knife perfect to use for people with |
| their kitchen? More importantly what you should | | | | smaller hands. The lighter weight and size will |
| know about a santoku knife before you purchase | | | | reduce hand fatigue when performing large jobs. |
| this piece of cutlery. | | | | In addition, the smaller blade makes the knife |
| What makes a Santoku knife different? | | | | more nimble than a traditional chef knife. |
| First, thing that you will notice is that shape of the | | | | Purpose of all knifes is to cut, slice and chop |
| blade is distinctly different that a traditional kitchen | | | | items. The traditional chef knife is slightly rounded |
| knife. Unlike traditional knifes the santoku knife | | | | and somewhat heavy allowing the knife to slice |
| blade is flat. You cannot rock this knife back and | | | | by rocking the knife back and forth. All knifes are |
| forth to cut items, a chef must use the santoku | | | | designed to work better when the blade is slicing |
| knife in either a slicing or chopping motion. This flat | | | | through not pushing against the item. The flat |
| blade makes the knife much quicker to use when | | | | blade of the Santoku allows the knife to slice with |
| chopping items and making precision cuts. | | | | a straight up and down chopping motion allowing |
| Second, many of the Santoku knife blades are | | | | the chef more versatility in the kitchen. The |
| hollowed out having the granton edge. The | | | | versatility of this knife allows a chef to replace |
| hollowed out blade will reduce friction when cutting | | | | many pieces of cutlery in the kitchen and more |
| starchy and wet foods like potatoes and onions. | | | | times than not it becomes the chef's favorite |
| The reduced friction helps the items to fall away | | | | knife in the drawer. Santoku knifes have become |
| from the blade as the chef cuts the food, allowing | | | | popular for many reason, but perhaps the best |
| for more precise cuts and faster cutting. The only | | | | reason is that they are just a great piece of |
| negative feature about the granton edge is that | | | | cutlery. |