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Santoku Knives
Translated to mean “three virtues”, Santoku knives are effective all-purpose tools that vary in shape from the western chef knife but serve the same purpose in terms of their utilitarian functionality. The “three virtues” to which the word Santoku refers align with the three tasks of slicing, dicing, and mincing. Their shape is unique to other knives in that Santokus resemble truncated chef knives with altered tips and minimal camber. Unlike the blades of German knives that sweep upwards to meet the tip, the spines of Santokus are rounded downwards to meet the knife edge. Please note that the lack of camber interferes with a traditional rocking motion so Santokus are more often use in a chopping manner.
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Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Santoku (SC18)
Kikuichi’s SC18 is the santoku of its GC Series carbon steel line, a 7.1-inch (180mm) blade with the flatter edge and rounded tip that suit push cuts and fine dicing. Kikuichi describes the series as sharp, light and tough, and shoppers find this knife by its model number.A santoku is a natural fit for cooks who chop straight down and forward without rocking the knife, and its broad blade scoops ingredients from the board. The carbon steel takes a keen edge and is easy to bring back on a whetstone. It will form a patina, and it needs wiping dry during prep, especially after cutting tomatoes or citrus. It makes a practical single knife for a home cook who mostly prepares vegetables.
Santoku or Gyuto?The 7.1-inch (180mm) Gyuto is the same length with a pointed tip and more curve for rocking cuts. For a longer all-purpose knife, see the 8.25-inch (210mm) Gyuto. Learn More$134.95
