It has become synonymous with the Santoku. Some models have what are called "grooves" in the blade. The purpose of these grooves is to allow air to get between the blade and the food you are cutting. As a result, there is less sticking and you cut through food faster.
Many santoku knives feature a Granton edge, characterized by small divots or scallops on the blade. This innovative design prevents food from sticking during cutting, enhancing efficiency and precision.
Generally, the holes on the Santoku knives usually serve to reduce sticking and make slicing smoother. These indentations can create air pockets that minimize suction and friction when cutting moist or sticky foods, allowing for cleaner slices and easier release of the food from the blade.
The difference is very slight, however, it is noticeable when cutting on these food types, a chef's knife with dimples will reduce drag and provide a cleaner cut so if you had a choice of the two styles, we'd almost always say it's worth going with the knife with dimples for a marginally better cut.
The Santoku knife is particularly useful for cutting and chopping vegetables, fruit and meat, and can also be used to slice fish. Its Japanese name refers to its "three virtues" or main uses: cutting, slicing and chopping.
Some models have what are called "grooves" in the blade. The purpose of these grooves is to allow air to get between the blade and the food you are cutting. As a result, there is less sticking and you cut through food faster.
A sharp serrated knife will also prevent you from squishing and damaging delicate foods. Serrated knives are excellent for making long, straight knife cuts through larger items, but they aren't ideal for slicing small foods, peeling fruits or mincing ingredients.
When the groove is forged into the blade, it achieves a similar reduction in weight with a relatively small reduction in strength without the wasted material produced by grinding. When impressed during forging, it may be made using a blacksmithing tool that is also called a fuller, a form of spring swage.
Moisture Is Your Knife's Natural Enemy
Setting physical damage and contamination aside, leaving your knives in the sink exposes them to a hidden enemy: moisture. Even if your knives are crafted from stainless steel, prolonged submersion in water can lead to discoloration.
A serrated edge is one which has sharpened grooves and ridges all the way along the blade, which helps to cut tougher foods. They're also helpful for slicing softer foods without crushing them out of shape. Bread knives, tomato knives and steak knives will usually have serrated edges.
The Santoku knife is a multipurpose knife because of which it must have a tall and clean edge. The higher edge creates more space between the food and the blade, resulting in cleaner and more defined slices. You can effortlessly use santoku knives for slicing sushi and vegetables.
It has a flat edge and a sharp point, making it ideal for precise slicing, dicing, and mincing. Edge: The cutting edge of the Santoku knife is where the blade meets the cutting surface. It is crucial to maintain the sharpness of this edge to ensure efficient and effective cutting performance.
Reduce Friction
When cutting through bone, friction may trigger unwanted shards which can cause choking. Fortunately, the 'aeration' in meat cleavers reduces friction. This prevents bone shards while making the use of this high carbon tool easy and enjoyable.
Understanding the “three virtues” of the Santoku is a good start: chopping, slicing, dicing. Unlike the Chef's knife, the Santoku makes it easier to slice using a single downward cut, as opposed to a rocking cut.
At first, we were sharpening with a 45-degree angle. This time around though, we are looking for 10 to 15 degrees.
Knives with two bevels (or grinds) are called “compound” or “double” beveled. Jimping is a series of notches down the spine of a blade or occasionally around the handle created to provide enhanced grip on a knife.
A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef's knife, you should have your knives professionally sharpened every 1-2 years.
Not only is there an increased possibility of the blade rusting, but it will almost always cause the handle to degrade. In addition, most stainless-steel blades result in microscopic loss of metal when left to soak. Leaving a knife in water may cause the blade to dull more quickly.
Dimpled Edges — The vast majority of Santoku knives will feature dimples along the Tsura (flat part of the blade). These indentations are engineered to provide a hollow or Granton edge, ensuring an anti-suction experience and reduced friction that prevents food from adhering to the blade.
Jimping on the spine of a knife creates a secure grip for your thumb during thrusting or stabbing motions. This improved control can be crucial in self-defense situations. Aesthetics: Beyond functionality, jimping can also add a touch of visual appeal to your knife.
The primary function of the fuller is to reduce the weight of the sword without compromising its strength. This is achieved by carving a channel or groove along the flat of the blade. This design concept is akin to the modern I-beam used in construction.
Like a chef knife, the santoku knife is a general-purpose knife that's commonly used in home and professional kitchens for chopping, dicing, mincing, and slicing, especially vegetables.
Why should you slice off a small bit of potato on the side before you begin your actual knife cuts? REMEMBER, you need to square it off (Make a flat surface on one side by cutting a small piece off) this allows the potato to lay flat on the cutting board.
A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp edge. Its blade ranges in length from 6 to 12 inches and measures at least 1-1/2 inches at the widest point. It is designed so it rocks on a cutting board as it cuts food.