Santoku

A santoku is a Japanese all-purpose kitchen knife. The blade is usually 16 to 18 cm (6.5 to 7 in) long, with a fairly straight edge and a tip that curves down to meet it. The name is often said to mean "three virtues", usually given as slicing, dicing and mincing, or meat, fish and vegetables. It does most of the same jobs as a chef's knife and is popular with cooks who find a long blade hard to handle.

How to use it

Use the same pinch grip and claw grip as with any knife. Because the edge is flatter than a chef's knife, a santoku works best with a push-cut or pull-cut: slide the blade forward and down through the food, or draw it back toward you, so the whole edge meets the board. It does not rock as easily.

It is good for:

• Thin slices of vegetables, boneless meat and fish.
• Dicing onions and peppers.
• Fine julienne and shredding cabbage.
• Scooping chopped food off the board with the wide blade.

Many santoku have small hollows, called a granton edge, along the blade. They help thin slices of potato or cucumber fall away instead of sticking.

How to store it

Keep it in a block, on a magnetic strip or in a guard. Wash by hand and dry it right away. Many santoku have harder, thinner edges than Western knives. Sharpen them at the angle the maker gives, and hone with a ceramic rod rather than a coarse steel. See sharpen and hone.

Common mistakes

• Rocking it hard like a Western chef's knife. The flat edge loses contact with the board and leaves pieces joined.
• Cutting through bone, frozen food or hard squash rind. Thin, hard edges can chip.
• Twisting the blade to split a hard vegetable. Push straight down instead.
• Using it on glass or stone boards.
• Putting it in the dishwasher.

In recipes

A recipe that calls for "a chef's knife or santoku" treats them as equal. Choose the one that feels comfortable in your hand.