The Santoku is a fine blade style as far as my personal opinion. Does it add additional value as compared to gyuto? I argue yes, but only under specific conditions.
Often times, people like a short knife (180mm for example). Many gyuto don’t come with heel height that makes it extremely comfortable to use, including hand size and some other factors.
The Santoku (though I would personally go Nakiri in this construct) allows for a shorter blade (165-180) with sufficient heel height to work comfortably.
Most people in the community seem to dislike the profile, and that’s fair, there’s nothing I am aware of that it can do “better” than gyuto. But, as I tried to explain above, I think there is a fair use case.
Thank you but just to be precise, i am asking the question given you already own a gyuto and usuba (so don't need a nakiri)....so just wondering if useful to have a santoku as someone wants to get me one as gift so that's why i am asking...
Thank you but just to be precise, i am asking the question given you already own a gyuto and usuba (so don't need a nakiri)....so just wondering if useful to have a santoku as someone wants to get me one as gift so that's why i am asking...
The santoku works great in a modern Japanese home, where it is intended.
My wife's family are from Kanagawa. My mother in-law cooks every meal, every day with a 150mm santoku and a short bread knife. She uses a santoku for everything from prepping veggies to slicing sashimi.
- Japanese don't really "guillotine and glide", which is more of a western technique, so the flatter profile works better.
- Kitchens, storage and cutting boards are generally small and space is at a premium, so a reasonably sized, one knife solution is appreciated. Japan is not a bigger is better culture.
- Food prep is primarily cutting whole vegetables into the appropriate size. These include large cabbage, carrots and squash, so a good veg knife is a priority.
- Proteins are usually bought pre portioned and often pre sliced for a particular preparation such as shabu shabu. No need for a long slicing knife.
I cook a lot when I am there and even a 210 gyuto would be overkill.
This is a 180mm TF gyuto I picked up at his shop last year to use at their house. It's too big for her board.
Family thought the knife was huge....
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Or two perhaps? How are you liking them and do you prefer one over the other? I have been wanting one for a while but not crazy about the plastic on the hilt.Trust me, you don't need a nakiri, but you want one
Some people (like myself) just really enjoy the Nakiri, if people can own 20x 240 gyutos then I can justify 7 nakiris [emoji13]Or two perhaps? How are you liking them and do you prefer one over the other? I have been wanting one for a while but not crazy about the plastic on the hilt.
Some people (like myself) just really enjoy the Nakiri, if people can own 20x 240 gyutos then I can justify 7 nakiris [emoji13]
Look at a santoku as a small package that works well as a cutter. Due to it's flat edge profile and height. My man ego does not suffer defending santoku's. They are hugely popular for a reason, they work.
This forum profiles some of the best gyutos out there. There are many more crappy chef knives with terrible geometry and grinds. My Kochi K tip 180mm is sold under Santoku at JKI. I prepare whole meals with that blade no problem. It is 56mm at the heel.
I guess I will have to see if can find a cheap skirt at Ross's. Than again am Scottish decent not afraid of a kilt or what's under it. Now putting on makeup that might be a too much.
It's like a taller petty. That's what I use mine for. The santoku I have is the Shun. It doesn't excel in any area. But it adequately does small jobs, from slicing a lemon in half ; quartering tomato and just light prep easier than a smaller 120mm petty and easier to wave around than a 240mm gyuto. It has a straighter rather than a curved profile and there are some things, like long pull slices and rock chopping it doesn't do so well.
Guess that's why we all have more than one knife right?
I have been waiting for this exact knife to come back in stock.
I guess I will have to see if can find a cheap skirt at Ross's. Than again am Scottish decent not afraid of a kilt or what's under it.
From Wikipedia:
When worn as part of the national dress of Scotland, the sgian-dubh is legal in Scotland, England and Wales: in Scotland under the Criminal Law (Consolidation) (Scotland) Act 1995 sec. 49, sub-sec. 5(c);[10] in England and Wales under the Criminal Justice Act 1988 (sec. 139)[11] and the Offensive Weapons Act 1996 (sec. 4).[12]
Cool ! do you use a 165mm or 180mm santoku ?
I thought wearing Scottish garb means that you're legally permitted to carry a sgian-dhubh? Not sure if a santoku would be also permitted.
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