If you have ever used Asian knives than you have probably heard about Santoku knives before.The design is similar to a Chef's knife; however, there are a few key differences that in my opinion make them much better than a Chef's knife.If you don't know, a Chef's knife is a general purpose knife that is used in the kitchen.It's usually around 8 inches long and has a slightly curved blade which helps promote the 'chopping' motion.A Santoku knife on the other hand, can be anywhere from five to eight inches long and while a Chef's knife has a pointed end the Santoku version has what's called a sheeps foot tip.Basically, the spine (top) of the knife curves downwards at the front.This gives you a flat straight edge that has limited 'rocking'.Where Santoku knives really differ is in the actual blade design.There are little slits cut vertically into the blade which are knivwn as Granton edges.These little scallops that are cut into the blade help prevent food from sticking to the blade while cutting.For example.A Victorinox Fibrox 7-Inch Granton Edge Santoku Knife is a Santoku knife that has Granton edges and is extremely popular in food preparation.While you would use a rocking motion to cut stuff with a standard Chef's knife with a Granton edge Santoku knife it's a little different.Some of them have curved blades (which is the best of both worlds), but in most cases Santoku knives are used for slicing, dicing and mincing.In fact, Santoku literally means 'three virtues' or 'three uses' which references the tasks that it's been designed for.If you find one with a curved blade that is a blended design you get the added benefit of being able to perform the rocking action without food sticking to the blade.If you have been searching around for a new Chef's knife to add to your collection I highly recommend that you also check out Japanese Santoku style knvies.The blended version of a Chef's knife and classical Santoku knife is one of the best combinations that you can find.As for what these knives are usually made out of? Generally, it's high carbon steel which means no dish washer as they'll rust.High carbon steel is preferable for knives simply because they take an edge and retain it longer than any other type of metal.
Tuesday, September 11, 2012
What Is A Granton Edge Santoku Knife?
If you have ever used Asian knives than you have probably heard about Santoku knives before.The design is similar to a Chef's knife; however, there are a few key differences that in my opinion make them much better than a Chef's knife.If you don't know, a Chef's knife is a general purpose knife that is used in the kitchen.It's usually around 8 inches long and has a slightly curved blade which helps promote the 'chopping' motion.A Santoku knife on the other hand, can be anywhere from five to eight inches long and while a Chef's knife has a pointed end the Santoku version has what's called a sheeps foot tip.Basically, the spine (top) of the knife curves downwards at the front.This gives you a flat straight edge that has limited 'rocking'.Where Santoku knives really differ is in the actual blade design.There are little slits cut vertically into the blade which are knivwn as Granton edges.These little scallops that are cut into the blade help prevent food from sticking to the blade while cutting.For example.A Victorinox Fibrox 7-Inch Granton Edge Santoku Knife is a Santoku knife that has Granton edges and is extremely popular in food preparation.While you would use a rocking motion to cut stuff with a standard Chef's knife with a Granton edge Santoku knife it's a little different.Some of them have curved blades (which is the best of both worlds), but in most cases Santoku knives are used for slicing, dicing and mincing.In fact, Santoku literally means 'three virtues' or 'three uses' which references the tasks that it's been designed for.If you find one with a curved blade that is a blended design you get the added benefit of being able to perform the rocking action without food sticking to the blade.If you have been searching around for a new Chef's knife to add to your collection I highly recommend that you also check out Japanese Santoku style knvies.The blended version of a Chef's knife and classical Santoku knife is one of the best combinations that you can find.As for what these knives are usually made out of? Generally, it's high carbon steel which means no dish washer as they'll rust.High carbon steel is preferable for knives simply because they take an edge and retain it longer than any other type of metal.
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