The Santoku Knife has been called
an Asian Chef's Knife in deference to its general utility at a variety of
cutting tasks. The Santoku Knife has a straighter edge than a Chef's Knife, with a
blunted sheepsfoot-tip blade and a thinner spine, particularly near the point.
From 5 to 7 inches long, a true Japanese Santoku Knife is well-balanced, normally
flat-ground, and generally lighter and thinner than its Western counterparts;
often using superior blade steels to provide a blade with exceptional hardness
and an acute cutting angle. This construction allows the Santoku Knife to more easily
slice thin-boned and boneless meats, fish and vegetables.
Many subsequent
Western and Asian copies of the Japanese Santoku do not always incorporate
these features, resulting in reduced cutting ability. Some Western Santoku Knives are even fitted with granton edges in an attempt to reduce the sticking of foods and
reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the Santoku Knife and its Western copies have become very popular in recent years with
chefs in Europe and the United States.
