What makes a santoku knife

Santoku knives are generally easier to sharpen as they do not have a bolster. The fact that Santokus are also single bevel means they require less sharpening work as opposed to double bevel, which would be double the work! You can also check in with our Expert Knife Finder Quiz and get specific recommendations based on your needs. Born on the coast of Colombia and based in Buenos Aires, Jorge is a cooking enthusiast and kitchenware obsessive with a tremendous amount of opinions. Close menu.

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Shop Now. Maintain Your Knives. Best used for: Complex or versatile cutting Cutting, slicing and disjointing meat the tip is well suited to separating chicken parts Slicing cheese Slicing, chopping or dicing fruits, vegetables and nuts Note: it is not as adept at creating fine slices as a Santoku knife. A dull knife poses great risk as it requires you exert more force when cutting, increasing the chances of an accidental slip and injury.

The right finish : Sharp knives preserve the integrity of the food being cooked. Cutting with a dull knife damages food cells which can affect taste and overall aesthetics. Pleasure : It is infinitely more enjoyable to slice with a knife that is sharp. It enhances the overall cooking experience exponentially.

Santoku knife sharpening As many Santoku knives have a single bevel and are made from a harder steel, it is easier to create a much finer angle on the one side making for a sharper knife. Chef Knife sharpening As mentioned, whetstone sharpening is the superior method when it comes to creating a defined and highly sharpened edge.

Meet them together in a V-shape.