How Santoku knife used for the different actions?
Actually, the Santoku knife is the general purpose kitchen knife which is originated in Japan but now used in all restaurants around the world. The blade of this knife is usually between 13 and 20 cm and it contains a flat edge along with the sheepsfoot blade. This blade curves in a particular angle approaching 60 degrees at the point. This kind of knife is purposely designed to do the three main cutting actions such as dicing, slicing and mincing.
Benefits of using Santoku knife:
When the people are going to the Santoku knives, it in fact work better on all animals and also meats for the thin slicing and easy cutting.
• Santoku knives are really lighter so it can surely lead to give you quicker cutting and only less strain on your hands.
• One most beneficial thing which is considered with the Santoku knife is that it is highly useful to make very thin slicing of the vegetables. It will be easily possible because of the two reasons. The first reason is that the users will not use this knife in the rocking motion but instead you can chop down only in one motion. With the regular practice, you can efficiently and quickly cut the vegetables. The second reason is that this Santoku knife has very thinner blade angle. This is why one side of the blade is flat and another side is beveled. So, you will get only one sharp side in this knife.
• As it contains the thin blade, the Santoku knives would be manufacturing using the harder steel which is truly very helpful to maintain the sharpness of the blade.
• When you are misusing this knife, it might increase the propensity for chipping and also makes it harder for sharpening action.
Design of the Santoku knives:
When considering the general geometrical design of the Santoku knives, its blade usually includes the foot tip of the sheep. The foot design of the sheep crucially draws the spine down to the front portion with the too small clearance above the cutting plane which is horizontal when the blade of this knife rests obviously from heel to forward cutting edge. The design of this Santoku knife is usually lighter, shorter, thinner and also hardened than the traditional type of western style chef’s knife.
The classic Santoku style knife usually incorporates the western style along with the bilateral cutting edge. But at the same time, it can maintain truly extreme 12 to 15 degree shoulder. It is somewhat critical to increase the Santoku steel hardness. Although it is thinner and harder steel, all types of Santoku knives are definitely hard to increase the hardness of the Santoku steel. By this way, the edge retention can be easily maintained and similarly rolling of the thinner cutting edge is moderated. Whenever you are going to the German Santoku knives, they contain slightly softer steel but have many materials behind the cutting edge.