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Chop It Finely!

What’s the most significant kind of handle to use? Do you know what those small dimples down its sleeve are for? Why do some people tower over their peers? How can you be sure that this threatening knife will stay in place? As a novice in the Santoku knife world, it’s easy to become lost. It’s not clear if you need this particular knife or if your current collection of kitchen knives would suffice.

Blade Thickness and Cutting Angle are critical to the success of your project.

Those who have studied Santoku knives in the past or are familiar with their blades should be aware of the importance of thin, sharp blades. If the blade is honed to an acute angle, any fruit or vegetable you set in its path will be pierced through without any fancy fingerwork. Remember that your santoku knife should be able to chop in an up-and-down motion. Serrations or the forward and backwards motion of chef’s knives won’t help you achieve your slicing objectives.

Using thin blades is essential to slicing thinly. A very thin blade will be required to make tiny slices of onion for a sandwich or paper-thin slices of lunch meat. With a thick blade, you won’t be able to cut paper-thin slices. The cutting angle of your knife is also very essential. Any angle more than 20 degrees is excessive. An angle of between 15 and 20 degrees is ideal. Finding a blade that has been honed to fewer than 15 degrees will put you in the best possible shape.

There are many different knives out there, and not all are created equal. Don’t assume that a Santoku knife will be thin and sharp because it’s shaped like a Santoku. What’s the cutting angle if the manufacturer does not specify it? Check out some online reviews to discover just how sharp the knife is if you’re not sure. To the best of your ability, look for evaluations published by chefs and others who have no known connection to the firm.

Strength is crucial.

If you’re going to use a ceramic knife for jobs like chopping vegetables or cutting meat, you’ll need a much sturdier knife than this. Because glass or marble will be harder on your knife blade than plastic or wood, I recommend being cautious when purchasing a cutting board if you are a committed ceramic lover.


Santoku knives have long blades for a reason. This question has two possible responses. A Santoku is most known for its paper-thin slices if the blade is as tall as the food you cut. A tall blade will act as a barrier when slicing, ensuring that your slices are uniform.


Many, if not most, santoku knives have dimples on their edges. If you’ve never used a Santoku knife before, spend a few minutes learning about the indentations, how they operate, and why they’re so significant.

Hollow edge blades, also known as Granton edge blades, are the technical name for this blade type. The anti-suction environment created by the dimples in these blades prevents food from adhering to the blade. In the context of a Santoku, why is this so critical? When using a Santoku, you’ll often deal with juicy or sticky foods. Many things may stick to your knife while working, from red peppers and onions to chives and garlic.

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