The santoku knife has a standard size between 5 -7 inches (mostly 7 inches). Santoku vs Nakiri Knife. This knife is perfect for all your vegetable needs! While this does require some more knife sharpening sessions, a softer steel will not break as easily and can be more durable in the long run. This means that when the santoku goes all the way down it allows for a full cut of the fruit or vegetable, while the chefs knife will require rocking. Metal Another thing to consider is the hardness of the steel used in each knife. The History of the Santoku Knife. When it comes to execution, a Nakiri knife can offer a clean cut when it comes to cutting raw produce. It was developed at the end of World War II where there came a merge of Japanese and Western cultures and the locals have developed a tolerance and appreciation of Western ways. Unlike the cleaver, however, the Nakiri is thinner and lightweight. AKA: Cook’s knife, French knife Origin: Germany or France Composition: A chef’s knife can be made of a number of materials including carbon steel and ceramic, but stainless steel is the most common. Fruits, sticky cheese, herbs and different kinds of poultry and meats can be cut using a Santoku though not as effective as other knife types. Apart from being able to slice complex vegetables, it does equally well with intricate peels, artisan slices, and juliennes. It does, however, give you perfect slices of meat, cheese, and vegetables so it could be a great addition to your collection. Despite the narrowness of its blade, Santoku knives have a minimal risk of unnecessary piercing that maintains a strong downward cut. The Nakiri’s blade width and blunt, flat tip minimize unnecessary hazards in the kitchen. First, the Nakiri knife was best for vegetable cutting. The Nakiri knife has a sensible blade width that serves as a safety feature as it keeps your fingers out of the way when making quick action slicing and dicing. A Santoku knife can be identified by its shape and size. The Nakiri knife is “entry-level” and perfect for beginners as its comfort and balanced feel on the hand is felt. Depending on how useful one wants the knife to be, it narrows down its purpose, sections, and preferred foods into three: The length of Santoku blades is 5” to 7” long (as long as a person’s hand) with a flat edge and a blade that curves at around 60 degrees. Unlike a Chef Knife, which utilizes a rocking motion, the Nakiri is ideal for an up-and-down motion, perfect for celery stalks, carrots, onions, leeks, zucchini, and eggplant. Nakiri (along with the other types Deba and Yagiba) are knives that emerged out of this era. This makes it great for chopping small bunches of vegetables and mincing herbs easily and quickly. So what’s the difference between the Nakiri and Santoku? A Santoku knife or Santoku Bocho is a Japanese style knife that literally means “Three Virtues”. Traditionally, santoku knives are sharpened at an acute 12-15 degrees and have a single bevel, meaning that the cutting edge is only sharpened on one side. Santoku Characteristics. What Are the Differences Between Nakiri and Santoku Knives? Nakiri Knife VS Usuba – The Final Verdict. A. Henckels, still base their manufacturing in Solingen today. Its design is from the cleaver Santoku means “three virtues” or “three uses”. Chef's knives are usually made from softer material. Its design is modeled after the cleaver. Both knives are designed to make the user feel experienced. Origin of the Santoku Knife. Traditionally, both knives have the same blade length, but nowadays, they come in various lengths, which range from 5-inch to 8-inch. It started from vegetable handling. The Nakiri knife came from the 17th century. Often accompanied by a hollow-ground edge, the Santoku Knife is exceptionally well-suited to slicing wet, starchy foods, as the hollow-ground divots create air pockets so food doesn’t stick to the blade. However, Santoku is slightly lighter than a Chef’s knife which means you are not recommended to cut tougher food. Blade Design. At that time, the Japanese started to incorporate some changes to their traditional nakiri (which was shaped more like a cleaver). It first appeared in the mid-40s at the end of World War II. Santoku knife is a relatively new type of knife that emerged in the post-World War II Japan as an alternative for nakiri. Herbs, root vegetables, and plump fruits are some of the products that can do with the use of the Nakiri knife. Japanese knives are made in likeness to samurai swords with their old-fashioned techniques and design. Both knives come from contrasting places — about halfway across the world. A harder steel means that santokus hold their cutting edge better and need less sharpening, but they're also more prone to chips and cracks. They feature a distinct bolster, which is designed to counterbalance the weight of the blade, protect the hand while chopping, and strengthen the entire knife. Santoku Knife is an Asian chef's knife that is best used with straight-down slices rather than rocking cuts. Germany, particularly the city of Solingen, also has a rich history of metal production. is a relatively recent addition. The nakiri knife has a thin, flat blade with squared edges. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. 5. They slice through with less friction, which makes it easier for general kitchen work. When buying a santoku knife, look for ease-of-use. Beginners can easily use a Santoku knife by slicing and using its flat edge as a guide for making even slices. Santoku. DesiredCuisine.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The word “santoku” actually stands for the three virtues — some say chopping,  dicing, and mincing; while others say fish, meat, and vegetables. The blade is also cut thinner, and may feature a granton edge, which is the series of small scallops along the cutting edge of the blade. ... Santoku is for vegetables, fish, and meat . This gives it a subtle “belly” shape, which ends in a well-defined tip. The creation of making swords to making knives began in the 1850s. Santokus are also good for singular slicing, such as with meat, seafood, or large blocks of cheese. Best Overall: Zwilling J.A. Although Japan has a rich history of bladesmithing, the. The nakiri knife is designed specifically for chopping vegetables. Nakiri vs. Santoku. In special instances, the Nakiri knife slices vegetables in multiple ways--from informal cuts to intricate culinary decorations. Before explaining the differences, let’s begin with the similarities. The handle is able to withstand hot and cold temperatures and does not break down when exposed to oils. A chef's knife, or a cook’s knife, is a common sight in most kitchens. The cutting edge can easily be rocked back and forth, with the tip of the blade never actually leaving the cutting board. Santoku knives are therefore a little easier to handle for intricate and accurate cutting. Any cutting tasks that require up and down repetition, like chopping salad greens, dicing carrots, or mincing meat, can be easily done with a santoku knife. In fact, the santoku knife is even referred to as the Japanese version of the western chef’s knife, and the two are sometimes mistaken for one another. While this does require some more knife sharpening sessions, a softer steel will not break as easily and can be more durable in the long run. With a straight, flat blade, this vegetable knife is not designed for the push and pull rock chop methods like the Western chef’s knife but is great for processing all kinds of vegetables. It can also be used for transferring food and scooping ingredients. Use this Asian chef’s knife with vegetables, fish, and boneless meats. The city was known for its swords — thanks to its iron-rich soil and surrounding coal reserves — and easily transitioned into kitchen knives during the 17th and 18th centuries. Nakiri vs Santoku and their Key Aspects Convenience. Nakiri vs Santoku in terms of convenience has added points when it comes to versatility. Different knives serve different purposes. Its stainless steel is harder, thinner, and lighter than a Western knife; other features of the Santoku include a chiseled-tip that is sharpened to one side that has a bevel of 10 to 15 degrees. This site uses Akismet to reduce spam. An Usuba and a Nakiri are the same type of knife Its distinguishing characteristic is a long, flat edge. The Santoku deals more with the accuracy of slicing while the Nakiri knife’s use is on the design. However, when you compare it with chef’s knives, the Japanese santoku is much shorter ranging from 5 to 8 inches. Much of the functionality of a chef's knife lies in its curved blade shape. The Nakiri blade is perfect for different kinds of meat, rough and bigger pieces of fruits and vegetables. Both knives are multi-functional. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. The Nakiri Knife. In view of its uses, the three virtues of a Santoku knife are “meat, fish, and vegetables” however it is also popularly referring to the three main functions of a knife, “chopping, slicing, and dicing”. German-style knives are also cut at a wider angle, anywhere from 20-30 degrees, and are double bevel, or sharpened on both sides of the blade. Plus, due to their lighter weight, they are less likely to lead to fatigue or strain, especially when you’re doing a lot of prep work. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. Nakiri Knives are a type of Japanese knife that is multi-purpose but its primary use is for cutting fish and vegetables. A few inches before the tip, the top of the blade (the spine) starts to gently slope down, creating a silhouette similar to one seen on a sheep's foot blade. There are three blade components of the Nakiri knife: the length, width, and blunt tip. Besides, it was the famous kitchen knife for the people. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. Those unfamiliar, however, can read the following to learn more about the two popular, frequently compared, kitchen knives. Both knives have the same blade length: an approximate of 5” to 7” inches. Durable bolster strengthens the knife for better cutting of the food and is available in a shorter version. Buy on Amazon … They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. It started from meat handling. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. But the food habit becomes change after world war 2. The santoku knife, has an edge that’s almost completely straight and it does not have a pointed tip. They forged a smaller, lighter, more home-cook-friendly knife that became the santoku. The traditional santoku also doesn’t typically have a bolster, which is the thick band that connects the knife blade to its handle. Both knives come from contrasting places — about halfway across the world. Santoku is the updated version of a Nakiri knife. It functions in the middle of a long knife (for slicing and dicing) and a small knife. Nakiri knives often use stainless steel from either Germany or Damascus. However, this is no longer the rule of thumb and there are many options when it comes to the materials used in today’s cutlery. Chef's knives are usually made from softer material. If respecting tradition and attention to detail are important to you, … Although for most home kitchen cutting, this generally isn’t a problem. True enough, its sharp, thin blade is great for clean slices. Santoku is a modern type of Japanese knife. Both knives are multi-functional. A Santoku knife is going to be much lighter and smaller than a chef’s knife. They are multi-purpose by nature and traditionally, professional (Japanese) chefs use the knife in a forward/backward or straight and downward chop motion. Tog santoku multipurpose knife. To begin with, the standard santoku is relatively short with a 5- to 8-inch blade length (handles add another 4-5 inches). The origin of the Santoku knife is Japan. These details are the main difference between both knives, and are especially noticeable when doing specific or prolonged cutting tasks. Double bevel blades are ideal for everyday cutting. Depending on what is important to you, we firmly believe that in the debate between Nakiri vs Santoku, the winner will depend on what is important to you. At that time, the Japanese started to incorporate some changes to their traditional nakiri (which was shaped more like a cleaver). The anatomy of a santoku and chef's knife is where they differ most, with key differences in size, shape, and weight. 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