A Santoku knife, originating from Japan, is a versatile kitchen knife designed for a variety of cutting tasks. The name "Santoku" translates to "three virtues" or "three uses," suggesting its suitability for slicing, dicing, and mincing.
Slicing: Its thin blade and often slightly curved edge allow for clean and precise cuts of meat, fish, and vegetables. See: https://www.wikiwhat.page/kavramlar/Slicing
Dicing: The broad blade provides ample surface area for scooping and transferring diced ingredients from the cutting board to the pan. See: https://www.wikiwhat.page/kavramlar/Dicing
Mincing: The rocking motion allowed by some santoku knives facilitates efficient mincing of herbs, garlic, and other aromatics. See: https://www.wikiwhat.page/kavramlar/Mincing
Unlike a chef's knife, the santoku typically has a shorter blade (usually between 5 and 7 inches) and a flatter profile. Some models feature grantons, also known as hollow edges, which create air pockets between the blade and the food, preventing sticking and allowing for smoother cuts. The santoku is a general-purpose knife suitable for many everyday kitchen tasks and is often preferred by those who find a chef's knife too large or unwieldy.
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