The Top 6 Santoku Knife Uses 2021
A santoku knife has become increasingly popular among home cooks because of its versatility and is replacing the chef’s knife in many homes. These knives are designed specifically for cutting vegetables and other foods while maintaining their shape. You do need reasonably good knife skills to handle this multi purpose knife.
Top 6 Santoku Knife Use Examples
Here are the top 10 santoku knife uses
1. Santoku Knife Uses – How To Cut Sushi
Cutting sushi at home can seem like a daunting task. But if you follow these simple steps, with your sushi Santoku knife you’ll soon find yourself slicing perfectly cut pieces of delicious fish without any fuss. The very flat blade and thin blade helps here and are certainly better than the normal western style chef’s knife.
Estimate the center of the fish or roll and slice cleanly through it using the sharp Santoku knife. It is important that you cut to the bottom edge of the roll.
2. Santoku Knife Uses – How To Chop Onions A Santoku Knife
Chop onions in this easy way with a thin blade Santoku knife.
First, use a sharp knife. That’s really right. A dull knife will mean you will be tearing and gnawing at the onion. So use the pointed tip and the blade shape to cut the onion as per the instructions below.
Next, cut the onion in half alongside, not through, the root.
A sharp knife is the first thing that should be used.
Leaving the root intact will helps contain the particles and gas that cause tears.
Next, peel off the onion’s skin, still leaving that root intact.
Put a half onion on the board. It is time to dice, slice or cut the onion. If you only use half an onion, you can store it in the fridge.
Allow your fingers to hold the onion as you would hold a tennis ball as you point the knife towards the root. The safest way to chop an onion is in this manner.
It’s best to slice vertically as close to the root as you can. Depending on your recipe, will determine how thin you slice the onion.
Lastly, get rid of the root by cutting it off.
If you use a razor-sharp Santoko Knife you can cut onions without any tears or eye irritation.
3. Santoku Knife Uses: How To Make Steak Tartare
A lot of people prefer to use tenderloin instead of raw beef heart in Steak Tartare. Both kinds of steak are used in this recipe.
To prepare the meat, you need to trim excess fat from the outside edges of the steaks. The inside of the loins are covered with membranes, carefully remove these. The flesh needs to be scored, gently chopping into small cubes.
The meat should be placed in a bowl with salt and pepper. Make sure to mix well.
Using this sharp Japanese kitchen knife really will produce a great-looking beef tartare – much better than a meat cleaver!
4. Santoku Knife Uses: How To Carve Roast Beef
The best roast beef comes from a prime rib roast which contains large amounts of collagen. Here the blade length of the Japanese santoku knife really helps with the thin slices you want to make. Put the roast on a cutting board that is not going to slip on the bench. When carving such a roast, start by removing the silver skin around the perimeter of the roast. Remove the rest of the silver skin carefully, being careful not to tear the meat.
Next, carve out slices of the meat parallel to the bone. Slice between every second rib. Be sure to leave some of the bones intact.
5. Santoku Knife Uses -How To Shave Ice Cream
Shaving ice has been around since at least the early 1900’s. However, it wasn’t until recently that shaving ice became popular again. Nowadays, shaved ice cream shops are popping up everywhere.
How to Save Ice With A Japanese Santoku Knife
An ice block is the first thing you’ll need to make.
You can put a large container of water in the freezer by filling it with water, make it a square or rectangular shape that will make it easier to shave.
Take out the solid block of ice and let it thaw out for a few minutes.
It’s important to thaw it out so that the ice is easier to shave.
These minutes can be used to sharpen your knife.
Now remove the ice out of the container and rest it on a thick cloth to prevent it from sliding.
To protect your hands from freezer burns, hold the ice in one hand and use a cloth glove.
Then proceed to slice at the ice block in quick motions, just like if you are slicing at an onion
Extra caution is necessary because the knife can slip easily.
Finally, place your shaved ice into a bowl, and top with your favorite toppings or sauces.
6. Santoku Knife Uses:- How To Use Your Santoku For Cutting Bread
How to use your Santoku knife as a bread knife.
Make sure the cutting board is clean before you use it, and firmly fixed to the kitchen bench
If you have just finished baking let it cool down a bit.
After a few minutes, put the bread on the cutting board and turn the bread over so you are cutting from the bottom.
You need your knife, a sharp knife with a santoku blade that is carbon steel sharp!
Measure the thickness of your loaf.
Light pressure is the best way to cut bread.
Use a cutting motion that is like slicing and you will get nice thin slices of bread if that is what you want.
Depending on what you’re cutting, Santoku is great at slicing.
The Santoku blade is much flatter. Most Santoku knives have a small style of upward curve pertaining to the cutting edge close to the knife’s top tip, but some Japanese knives are completely flat. The small curve help to make slicing easier, but is not steep enough or angled enough to create a rocking style motion method.
What does that tell you? Santoku users slice from lifting the knife off the cutting surface orboard and pushing it away from themselves and into the fruit or food item rather than using a rocking type motion. The technique however will be a little slower than a Western style chef’s type knife, but trade off is good as allows for thin slices.
The Santoku kitchen knife works well at precision cutting style like dicing because its smaller, easily manoeuvrable blade overall size (which is much shorter than a usual Western type chef knife). Santoku knives blade angle is 10 to 15 degrees allowing them the flexibility to slice and dice more accurately than wide blades
A Santoku is more precise than a chef knife or serrated knife.
Santoku knives are superior than chef style knives at mincing.
The same technique is used for chopping and cutting using a Santoku blade as it is for slicing with a knife. A Santoku has its quick style up and down motion which can chop more quickly to a Western chef’s knife because it doesn’t require as much uniformity.
Of course, the key to this is the blade shape and using good sharpening steel to keep it really like a razor.
I would not use it as a boning knife.
You can also use it as a cheese knife, or a steak knife.
Santokus are a type of knife that is used for slicing and chopping food, especially in Japan. They have been around since the Edo period when they were first introduced to Japan by Portuguese traders. The word santo comes from the Portuguese words “são” meaning saint or holy and ku which means sword. So it literally translates as Holy Sword. In fact, this was how these knives were originally known in Portugal.
Lastly – keeping you knife clean and polished is imported – see how to polish a knife.