If you are new to the world of Santoku knives, it is easy to be confused. What are those little dimples along the blade's edge? This video will give you an in-depth explanation of what it is like to work with a Santoku knife.
The word ‘’santoku’’ literally means ‘’three virtues’’ in Japanese. The name of this knife was chosen to represent its three major uses or practices– slicing, dicing, and chopping.
The blade crafts from high-carbon stainless steel which is solidly built and will offer extra strength. Compared to traditional chef's knives, a Santoku knife is more focused on smaller, finer tasks such as creating paper-thin slices of vegetables.
Besides, it’s worth noting that the row of hollow-ground pockets along its edges, the so-called dimples mentioned before. It can prevent food from sticking to the blade. From tomatoes and potatoes to chives and garlic, you are likely to encounter a situation that foods will cling to your blade as you work. However, with the gran-ton edge, the problem solved.
Considered all aspects of a Santoku knife, I suggest you add a Santoku knife into your kitchen cutlery list!
