Shun Kaji Fusion 8-Inch Chef’s Knife

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The Shun Kaji Fusion 8 inch Chef’s knife price is very heavily discounted so if you want just about the best knife you could possibly own then now is certainly the time to buy.

With a lifetime warranty and an edge so sharp it cuts through anything like butter there is simply nothing that compares. The strongest blade imaginable with Damascus layered steel folded in traditional Japanese style and still produced in Japan to this day. See the reviews and price for more than enough reasons to explain just why you should buy the Shun Kaji Fusion 8 inch Chef’s knife.

Shun Kaji Fusion Slicing Knife 8 Inch

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The Shun Kaji Fusion 8 inch slicing knife is again heavily discounted making he price unbeatable. As sharp as it is possible for a knife to be the quality Packawood handle give a perfect grip and the embossed Shun logo ensures that we are getting a genuine made in Japan, product. Perfect for slicing all manner of meats and vegetables with no effort whatsoever, the highest possible quality SG-2 steel makes them the hardest steel  possible and the Shun Kaji knives will last a lifetime.

Shun Kaji Fusion Utility Knife, 5-Inch

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With the smaller Shun Kaji Fusion 5 inch utility knife we again have the best possible quality and the Shun Kaji 5 inch Fusion Santoku knife price is so low that you will find it impossible to resist buying this very versatile small knife.

This is a general all purpose kitchen knife suitable for everyday use and will give superior results time after time.

Shun Kaji Knife Reviews

Use the links provided to read Shun Kaji knife reviews from customers. These are knives that will last you a lifetime and should be cared for accordingly. Hand wash and keep them apart from your other knives and they will last forever with little need for honing the blades. Select from the Shun Kaji knives best price online and own the best.

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Let’s see what makes it so special:

Shun Premier 7 Inch Santoku Features

• Layered Damascus steel with hand hammered finish
• Premium Pakkawood d shaped handle for comfort and style
• Choice of the professional

Extremely elegant and without flaw the Shun premier Santoku price is more than affordable for those that want the absolute best quality Santoku knife. This is one of the best Santoku knife options available, from any maker.

Sharpened and hand finished to 16 degrees the knife will stay sharp for years and is totally different to the blades we are accustomed to that are never sharpened to such a fine edge.

The reality is that this is a knife that, with a little care, will last a lifetime. Keep it in a block and certainly away from other kitchen utensils. You want to retain its sharpness and that means not letting it come in to contact with other dull items.

Wash by hand and towel dry, never put in the dishwasher and you will be the proud owner of a knife of real beauty for years to come. And if you buy the Shun premier Santoku 7 inch for sale you will have about the best knife that you could possibly own.

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With a darker handle than the Shun premier 7 inch Santoku this is made to the very high standards we have come to expect of Shun Santoku, be it the Shun classic 7 inch hollow ground or the left hand Shun Santoku.

Features Of The Shun Classic 7 1/2 Inch Santoku

• Elegant Pakkawood handle
• Razor sharp 16 degree sharpened edge
• Made in Japan, Seki City
• Multi-purpose Santoku knife

As super steel center is clad with 16 layers a side of high quality stainless steel for the rust free Damascus look finish. If you want to own one of the best knives in the world then this is the knife for you. Buy Shun classic 7 1/2 inch Santoku, best price online and be the owner of something to be proud of in the kitchen.

It is hard to explain just how beautiful Shun Santoku knives really are until you actually get so see them in your hands. The perfect fit of the d shape Pakkawood handle combined with the  precision cutting really does make them a thing of beauty and the perfect knife for the avid cook.

Get the discount price for the Shun Classic 7 1/2 Santoku today and be the owner of the best multi purpose knife on the planet.

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The hollow ground Sandoku means less drag or stick on food and allows for a clean blade after cutting. It also allows us to cut extremely precisely with no food sticking to the blade.

With a slip free handle the Global Hollow ground Santoku is going to be a perfect everyday knife for all manner of cutting styles. Chopping, slicing and dicing, the Global does it all with no effort.

What We Love About The Global Hollow Ground Santoku

• Lightweight so no fatigue
• Thinner blade for more versatile cutting
• Perfect balance with the hollow handle
• No bolster so we can sharpen and use the whole blade for superior results
• The Price!

If you want the perfect small Santoku knife then this is about as good as it gets.

Warning

This knife is extremely sharp. If you have never used a Global knife before then you are in for a surprise. It is honed at a 16 degree angle for a very fine and razor like cutting edge. It goes effortlessly through your produce for amazing clean cuts. This is the beauty of the Global range so get prepared for a cutting experience you have never seen the like of before.

We love the Global 5 1/4 hollow ground Santoku and we are sure that you will too.

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We get all the benefits of the amazing design and genuine Japanese manufacture but with the left handed Chef in mind. The Shun classic left handed Santoku knife price is still more than affordable, especially when we consider just what it is that we are actually getting:

A knife to last a lifetime.

With the seamless bolster, the 16 layers of stainless steel on either side and the the Pakkawood handle, the d-shaped handle is going to fit like a glove. A superior grip is given by the trademark Shun handle and this left handed version is going to definitely be your pride and joy. Great features that we also get in the Shun classic 7 inch Santoku knife and

Special Features

Unlike European blades the Shun left hand Santoku is sharpened at 16 degrees to give a much finer and MUCH sharper cutting edge. It glides effortlessly through all in its path making it perfect for cutting a variety of tough produce as well as soft fruits.

Be the proud owner of a very high quality Shun Santoku knife, the 7 inch model is available for the best price online via the above link. Not quite the size of the Shun classic 7 1/2 Santoku this is still a very large multi use Santoku for the left handed person.

All left handed people know how hard it is to use everyday implements which all seem to be designed with the right handed person in mind.

Get your own exclusive left handed Shun 7 inch knife, for sale at an amazing price. Shun left handed knives; finally a perfect knife for the lefty!

Made in Japan in Seki City it is again clad in 16 layers of steel and comes with the classic Pakkawood handle, just as the Shun classic 7 1/2 inch Santoku, the Shun classic 7 inch Santoku and  even the left handed Shun Santoku.

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The scalloped edges ensure that no food sticks to the knife as we are cutting and it is delicate enough for the softest of fruits as well as the toughest of vegetables.

Another knife with almost flawless reviews the Shun DM0718 price means that you are going to get a great deal on a knife that is able to replace basically every other cutting implement in your Kitchen. Great value and certainly one of the best that Shun make. It glides effortlessly through absolutely anything, making the toughest of produce feel like butter when up against the Shun DM0718. Buy today and we guarantee that you will not be disappointed. If you want something with a lighter handle then the Shun premier 7 inch Santoku is of interest and a real thing of beauty.

Why Buy Shun DM0718

This is a perfect knife for slicing very cleanly through your produce. The scalloped edges leave you with a clean blade. The knife itself is not unwieldy, it has perfect balance and with the high quality Pakkawood handle you get the perfect grip.

This is a knife that is going to last a lifetime. It comes with a razor sharp blade that can be sharpened time after time to continually give the perfect cutting experience. Buy today and get one of the best value Santoku knives on the market, the Shun DM0718 classic 7 inch.

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The Fibrox handle is totally slip resistant and you will find that its ergonomic design fits perfectly. With a lifetime warranty and quality craftmansship that is second to none this is a Santoku knife to be proud of.

Thanks to the special process this knife undergoes it can be sharpened time after time to retain its amazing edge for its lifetime. The Granton edge make the Victorinox Fibrox for sale perfect for slicing meats very thinly and the price makes it almost impossible to resist.

If you only own one knife then the Victorinox Fibrox Granton edge knife is the knife for you. Perfect for a multitude of tasks it retains its sharpness and will never let you down.

If you want a very affordable Santoku knife then buy the Victorinox Fibrox, it will simply be one of the best knives you have ever owned.

Santoku: “Three vitrues” or “three uses”, perfect for slicing, dicing and mincing

Perfect for the keen amateur and professionals alike, Santoku Knives make the perfect gift for anyone who spends time in the kitchen.

Please see below for some great options if you wish to buy Santoku Knives and scroll down to see our latest additions and the history behind the knives. You can also navigate on the sidebar via brand and price. Or if you are not sure what to buy then please CLICK HERE for the bestselling Santoku Knives available through our partners Amazon.

All orders are shipped and processed through Amazon so you know you are going to get the best possible price and the fastest shipping times possible.

Top Picks

Our latest additions:

It is said by John Thorne that cooks or aspiring professional cooks are majorly divided into  two categories which are the pot cookers and the knife cookers. And a person who chooses either one has their own set of reasons for choosing so and that each has its own benefits. It can be tested if the house is on fire, and then the person will go back to save the first the cookware that is close to his / her heart.

Seeing a standard knife and a Santoku knife together, you will notice the difference in their appearance. The standard knife has a round blade that is made intentionally to create a rocking motion while slicing any given foodstuff.

It is learned by professional chefs that when they are chopping vegetables which involves the up and down movement of the knife, it is best to use the Santoku because it is made according to that kind of motion. Santoku best performs in dicing vegetables for a pot mix, such as carrots, onions and celery in to chunks. It is also used to cut cooked chickens into smaller pieces for salads and slice potatoes into thin proportions, as we first saw in the Santoku history article.

The Santoku originated in Japan made by the noblest craftsmen who legendarily created the famous Samuria Swords which are also known as the Katana. The Santoku Japanese Chef Knife is very popular and it is very well known in every country in the world. This kind of knife can be seen mostly on the television cooking shows and the demand is very much increasing like the speed of lightning. One of the famous cooking shows in America which is hosted by Rachel Ray used the Santoku knife and she mentioned that it is her most favorite knife of all. This knife is making its way to the top of the ladder and it is also the choice of people who have relatively small hands. We can now even buy Shun classic left handed Santoku!

In the other parts of the world, there are wide ranges in the length of the Santoku but in the mainland of Japan, it has just a length of five to seven inches. The angle that is innate in this knife is lesser than the regular one and the steel that is used to produce these items depends on the manufacturers, but they are all made to withstand incredible force. Sometimes, ceramic is used as an alternative for the steel blades, but this is not the norm.

Santoku Origins

There are so many stories behind the origin of the Santoku knife. Some people say that it is the product of the unholy marriage of two knives which are the gyuto and the usaba. Others said that the rise of this knife comes from the very poor segregation of knives a long time ago and that they discovered the cutting ability of the Santoku, which is able to cut both vegetables and meat with very perfect result. Moreover, there are people who are saying that the Meiji Renaissance played a very big role in the evolution of the chef knives in Japan. During that era one is not allowed to take care of even one Samurai Sword as a sign of industrialization. The craftsmen do not want to end their noble art and decided to craft a different kind of material, which is the Santoku. From that day on, people considered this Japanese knife as a piece of art and they have a high regards on its existence.

Nowadays, Santoku knife is still considered to be the best choice among the other chef knives that you can find in the market because of the overall performance of this knife. It has so many purposes and it can be able to perform a very clean cut in every strike that you are going to make. One of the most popular being the Shun Classic 7 Inch hollow ground Santoku Knife.

The Santoku is five to seven inches long and it is very noticeable that the edge of the knife is equally flat. The sheep’s foot tip characteristic of this knife adds to its uniqueness. The dull portion of the knife which is near the handle has on equal level to the handle itself. In this kind of manner, you can rest your fingers comfortably on the handle and on the dull blade portion, which will create a wonderful harmony when you perform a cut. The meaning of the word santoku is having three virtues or three purposes. These virtues are the ability of the knife to perform well in slicing, dicing and mincing.

Fine Control

The main purpose of having a sheep’s foot tip of the Santoku is for the user to easily move the backstrap of the knife in a down and front motion. It is also there so that the user will have an optimum control on the knife upon every strike that you are going to make when slicing an object. Furthermore, the straight dull portion of the blade that is equal to the height of the handle is created to have a space for your fingers to rest on so that there will be a flawless movement of the knife.

This feature of the knife will minimize the rocking for it is not effective to use such technique in the Santoku due to its structural make up. Upon comparing the Santoku to the Western knife, the western knife is a great tool to use when you are going to use a rocking technique because, unlike the Santoku, it doesn’t have a sheep’s foot and the cutting edge has a wide angle.

A magnificent example to exemplify this statement is when you are going to dice an onion. In a Western knife, you will use the rocking technique which is done by a downward initial movement followed by a rock, while in Santoku knife, the technique is a whole lot different; the movement will involve a up and down motion every time you are going to finish a cut. The motion that you will experience in using a Santoku is just one for the entire time of using it even if you are going to slice a different object, which is the up and down motion.

It is said to be used majorly by professionals in cooking, due to the fact that you will need an immense form of practice for you to comfortably work with it. The up and down motion technique is not something that can be learned overnight, it might sound easy but it is truly not. Don’t be discourage that in a few attempts you find it very hard to manipulate, because If you really want to learn, you will surely find a way and you will be able to reach the level of being an expert in using the Santoku.

Common Santoku Knife Characteristics

There are some characteristics that is innate in the Santoku knife when you are going to compare it with other knives. First, it weights lesser compared to others. Second, when you are going to measure the length it is unusually shorter. Lastly, the width is so much thinner and the blade of this knife is hardened. Commonly, a regular chef knife would be at the average length of 8 inches.

Upon contrasting it to the thickness of the German and French knives, it has a big difference; thinner kind of steel are being utilize to manufacture the blade of a Santoku and to counteract the extremely thin cutting edge characteristic, it is being hardened more. The blade angle of a traditional chef knife that you can find on a kitchen home is at an average angle of 40 – 45 degrees, the Japanese ordinary knife has 10 – 15 degrees, while the Santoku has 10 – 12 degrees.

Owning a high quality knife with a perfect figure, size and style is not just enough because you must keep in mind that you are going to maintain the sharpness that it has. In order to have a high quality knife you must not rely solely on the physical appearance of it because as the old saying said, “looks can be deceiving”. You must examine the difference of a mediocre knife from a good quality knife; it all boils down to the manufacturing company with a very good reputation, the raw materials being utilized to complete the production of the knife as well as the balance that it can maintain when used in actual chopping of objects. For example, when you are going to buy a Santoku, it is best that you are going to choose the one that has a tang that extends to the handle of the knife. Also, the quality of the knife depends on the quality of the steel that is incorporated in the knife.

Today, there are plenty of manufacturers that are in the industry of cutlery produce a Santoku knife of their own because the demand for such kind of knife is increasing fast. There are so many commercials of such products in the television as well as in the newspaper. Also, the internet is being invaded with online shops with different brands of Santoku.

The Santoku that you can find in the old times is different from what is being produced currently because the manufacturers added some other features to their own version of Santoku. For example, the brand Edge of Belgravia Damascus incorporated a fashionable handle. They did it so that they can be able to get the attention of the customers because as we all know the world today is very competitive, especially in the field of business. Another difference that is the addition of the kellenschliff, scallops or recesses; these feature that can be found on the majority of the Santoku prototype will help lessen the friction and it will enhance a separation ability of the knife. Also, the prototype is made from softer steel which will result to a divergence from the original balance that is natural in the Santoku. The original version doesn’t need such kind of alteration because it relies only to the innate characteristics of the steel that is used in manufacturing the Santoku and also to the geometry that is naturally present in the structure of the Santoku.

Due to the fact that there are so many brands of Santoku available in the market today, you will have plenty of selections to choose from. You can always find a Santoku anywhere on the kitchenware department of your choice of shopping mall or you can even browse the net for online shops that offer such kind product. The choice is yours if where are you going to buy a Santoku for your personal use, what matters is the quality. If you don’t want to crowd at the mall to buy a Santoku then opt to purchase online. They are also offering wide varieties of brands and the prices are discounted. All you need to do is do some clicks on your mouse to place an order and you are good to go. The item that you have placed on your online cart will be delivered to you, door to door. The transportation of the items that you bought will just take a few days and all you have to do is to relax while waiting for the Santoku that you ordered online.

The price range of the Santoku knives are different and will vary on the brand that you have chosen and the quality of the materials that the manufacturers used to produce the item. Please don’t be in a hurry in shopping for the right Santoku knife. Take your time to find the best one that is within the means of your budget because there is always a great deal in one corner if you are just patient enough to search for it. Do not overspend and look for something that is of good quality because you might buy a Santoku knife that cost a little but it can easily be damaged.

Maintaining

Proper maintenance is the key to keep the quality of a Santoku knife. A dull knife is nothing but a useless piece of junk; therefore, always take good care of the knife that you have chosen. These are few of the tips that will maintain the quality of your knife; first, always hand-wash the knife following every use to maintain its cleanliness and before setting it aside to its storage area, be sure that you dried it very well and remember that you must not clean the Santoku knife with the aid of the dishwasher because it will damage its sharpness and sharpening it will cost you an extra amount of money.

The storage area of the Santoku must not contain any other hard materials for it might come in contact with it and it will create chipping of the blade. The best place to keep your knife safely is in the knife drawer or knife organizer; there, you will be absolutely sure that it won’t touch anything hard. And when you are going to slice an object, make it sure that the chopping board that you are going to use is made of wood. Other types of chopping board will just result to the destruction of your Santoku Japanese Knife.

Eventually, the Santoku will lose its sharpness and you have to regain it because without the sharpness, it will be considered to be a useless object. Do not ever attempt to sharpen the blade on your own because you might deform it and it will not go back in to its original form, instead go to the nearest knife store in your area and let the professional handle it. The amount of money that you will be spending will be from 3 to 5 dollars and you will have to repeat the procedure in 2 to 3 months time.

Before you are going to start your journey with the Santoku knife, you must first practice on how you are going to hold it in a proper way. The right way of holding the knife is by initially done by positioning your index finger and thumb just at the rear corner of the blade to create enough support. The rest of the remaining fingers should be wrapped around the handle which is in proper alignment of the created finger grooves, if the knife that you have has one.

Holding the knife as previously stated, grab the vegetable that you are going to cut using your free hand. Create the first cut in a manner of pushing the knife downward while drawing it towards yourself and then you will draw the knife to the other end of the vegetable to complete the cut. Repeat the entire procedure until the vegetable is completely sliced down into the desired number of pieces.

In addition, there is another technique that can be used with the Santoku knife; it is by applying some pressure above the blade with the utilization of the palms of your free hand. This kind of technique is best when you are going to slice items that don’t need to be stabilize like the mincing and dicing of onions or garlic and the like.

Using the Santoku will very much delight you in so many ways. With proper practice, you can be able to master the technique that is compatible with this kind of knife. All the hard work that you have will certainly pay off and you won’t regret a single thing about learning to use the Santoku Japanese Chef Knife.

The up and down technique that is compatible with the Santoku Japanese Chef Knife is not an easy task to do especially if you are just beginning to learn. You need a strong determination and a pure heart if you want to master the art behind every perfect cut that the Santoku will make. With a day to day practice, you will eventually become a master of such technique and you will surely appreciate all the effort that you have invested in learning. It is really worth the effort and time. Be amaze and experience that beauty that it has on a first hand basis. If you are really willing to learn, start now and do not wait for another day to come.

If you want to give it a shot and become an expert then buy your own Santoku. In buying one, you must orient yourself about the advantages as well as the disadvantages that it will give you. Also, ask the opinions of other people who have experienced using the Santoku knife. It is better if you know somebody who has been using the Santoku, or if you don’t know anybody, then you can always open your computer and search at the internet regarding the reviews of the Santoku and learn from the experiences of many people.  In that manner, you will be enlightened and it will make you decide on what brand you are going to buy. It is very important for you to know all the details about this knife, so that you can be able to choose that best knife there is in the market today.

When you already have one in your hands, always remember to take good care of it and use it according to its intended purpose so that it will last a lifetime. Also, you must not be selfish and share your experiences to other people, they might be inspired of the story that you are going to tell and they will be able to appreciate the brilliance of the Santoku even better. Live up your dreams and do not let anybody or anything stand in your way because the only thing that matters in reaching what you want is yourself. Do whatever you can to reach it as long as you haven’t got in the way of other people’s lives. Having a Santoku Japanese Chef Knife on your hands might be one of the best things that you could ever have. Aside from the perks of having a very good looking knife in your kitchen, it is also a multipurpose kind of knife and it will certainly make your life in line with cooking comfortable.

Written by our Asian correspondent.

One of the most dignified and admired arts in the field of the craftsmen of Japan was the creation of the Samurai Sword or, as others refer to it, the Katana , which started in the 8^th Century. Many people would look up to you that you were somebody that was working in a noble craft  and that you could provide the protection that they needed. But chef knives in that era do not belong  to the art collections of the Japanese and it is not something that one would take into consideration. It was just a basic tool that you could find in everybody’s kitchen. People regarded most knives as something without any value at all. It would be some time before the best Santoku knives as we know them today would appear. Learn more in this and the article on what is a Santoku knife.

Let us always remember that change is the only constant thing in this world and it wasn’t until the 16^th century where the making of swords was at its peak. During the Meiji reinstatement, as a symbol of the Japanese rejuvenation, owning and taking good care of Samurai Swords was prohibited.

Although there were strict rule in sword making, there was still  demand, especially in the field of the army where the majority of the Katana makers resided,  in forging blades for the benefit of the tobacco industry.

There are a lots of stories behind the history of the Santoku knife, due to the fact that the documentation of events is poor and it is ill researched. Many of the people who were producing knives and the chefs at their own homes noticed the lenient categorization of knives. For example, a Western vegetable knife is not really a vegetable knife because it can be used as a knife for meat products, but instead it is called so because it is perfect for cutting vegetables. On the contrary, the nakiri or the usuba is a vegetable knife because it must never be intended to touch a single piece of  meat. So, it was very confusing what the criteria for the segregation of the knives was.

The story about the birth of the Santoku knife started in the year 1920 when a housewife needed to find a new knife that could be used for slicing  meat perfectly, but the problem was she didn’t know what knife to buy and the fact that knives in that era were very expensive. But hen somebody told her that that kind of thinking of using separate knives in cutting meat and vegetables was just myth in their time and then Santoku is born. The unholy marriage of  both knives, which are the gyuto and nakiri, is embodied in the creation of Santoku; wherein you are able to cut meat as perfectly as cutting all manner of vegetables and fruit.

On the other hand, the makers of the Samurai Swords had their own  way of making another beautiful masterpiece so that their worthiness would not die out by making the first Japanese Chef Knife which is also called the Santoku Knife.

In making the Santoku Knife, the same process is being followed that produced the legendary carbon steel blades that are found in Samurai Swords, many generations ago. This new innovation spread across the East at the speed of lightning, creating a huge buzz.

Chefs’ all over the world admired the quality and brilliance of the Santoku, and considered it as a secret weapon in cooking. But believe it or not, the price of this multipurpose piece of art would cost a years salary at the time.

Following World War II, in the production of forged blades, Japanese added a little spice to swords by creating European fashion blades to cater for the demands of their neighboring countries in line with the Chef Knives. Originally Santoku was obtained under the guise of a  French Chef Knife called the Gyutou Knife.

For the current generation, the quality of the Santoku Knife is still considered to be the best. A  Chef Knife that is made from perfect carbon steel metal which is just about perfect for chopping and slicing all sorts of food.

Santoku Knife Options

The Santoku Japanese Chef Knife has a blade length range between 5 to 7 inches. The edge of this knife is equally flat and the curve is a sheepsfoot and the angle of the curve is approximately at 60 degrees. The top part of the handle of the Santoku is at the exact level as the blade’s top side.

There are three high caliber assets that are imbedded in the Santoku which are the slicing, dicing and mincing; these three are the most perfect uses that this knife can impart to the user and it will never fail to amaze you with its expertise in the said field. The essence of the same length and width of the handle to the blade is a way to make them function in great harmony. It is created to provide perfect equilibrium in slicing, cutting and mincing.

Santoku Knife Design Elements

The sheep’s foot tip that you can find in the Santoku blade is designed for the user to have the comfort of easily drawing the backstrap of the knife down to the front. Control over the knife is dominated by the user and it is very easy, due to the fact that it has a straight dull part that bends with a 60 degrees angle when it approaches the tip.

The main point of having a straight dull part that is near the handle is for the fingers to rest upon while cutting, resulting in a proper and swift control on the knife. Having such feature the Santuko has a much lesser chance of rocking when you compare it to other knives such as the the Chef Knives from the Western world, a very minute cutting edge touches the surface because of  the extreme radius that the tip has.

A very concrete example that will illustrate such a flaw is dicing some onions. Generally speaking, upon using a Western knife for this kind of cutting a knife will slice downward and it will rock the edge of the knife forward to finish the procedure, while the Santoku Japanese Chef Knife depends solely on a single downward motion cut and upon observing clearly that the motion that it produces is landing from the heel to the tip. The Santoku knife is used mostly by professionals because it requires practice to make a perfect cut and it is mostly used to create a magnificent cut on vegetables. If you aspire to be one of the users of this kind of knife, don’t hesitate to practice and achieve a professional-like motion in using the Santoku. Experience the efficiency of it personally.

The distinguishing factor that the Santoku knife has when you contrast it to a conventional Western knife is that it weighs less, the width is thinner and the total length is much shorter. The usual length of the Santoku is six or seven inches long and the common knife that you can find on someone’s kitchen is at 8 inches length.

Talking about the thickness of the blade, when compared to German knives and French knives, the Santoku is created in thinner steel and the steel used in manufacturing this knife is greatly hardened which is designed to provide compensation for the extremely thin cutting edge factor. Mostly, the knives that you can find inside a regular home have a blade angle that stand between a forty to forty-five degrees, while the Japanese Knives have a natural molded-tip edge which is ideal to provide a  tremendous angle that it just ten to fifteen degrees.

On the other hand, the distinction of the special chef knife which is the Santoku is the degree shoulder of just ten to twelve. It is very important to heighten the level of the hardness of the Santoku knife to preserve the edge retention as well as the rolling of the lean cutting edge is well compensated. The down side of a knife that is more hardened is that it is prone to chipping, which is why it is not advisable to use it against hard material like using it to cut bone or with regards to using it to slice dry and extremely woody herbs. Moving along, German knives are manufactured with softer steel, but it has a lot of substance on the cutting edge. For a normal user, a German knife is simple to sharpen while the Santoku Japanese Chef Knife will withstand its cutting performance with a longer span of time between maintenance periods.

Why Pick A Santoku Knife

Occasionally, the Santoku knife is chosen by people that have small hands, and adapted Santoku knives have gone viral on the television via promotions which were created by manufacturers outside of Japan. One of the most popular versions that mimic the Santoko Japanese Chef Knife is the Edge of Belgravia Damascus steel Santoku. This kind of knife has the conventional figure of the original Santoku blade based on many layers of steel of damasc which is incorporated with a revolutionary look to the handle. All in all, the functions and characteristics of this knife are the same as through the Santoku Knife, it is just made attractive to the eyes of the potential buyers which will help the manufacturer gain a greater profit.

The production of a knife that is a prototype of the Santoku is highly produced in the neighboring archipelagos of Japan. These prototype knives have a lot of difference to the original version when it is examined fully; they have varying edge styles, there is a deviation on the balance and the steels are made softer. One pattern that you can see on the prototype Santoku knives are the use of a particular alloy which contains a kellenschliff, scallops or recesses to produce the product. This feature has the main purpose of creating a lesser friction during the cutting process and it will provide a greater separation on the material being cut. The authentic Santoku does not have this kind of element because it is dependent on the natural eminence that you can find in the steel and the geometry that is genuine on the Santoku is present to provide clean cuts in every motion that it produces.

Picking A Santoku Knife

There are so many manufacturers in the whole world that are avid fan of creating a copy of the Santoku knife because of the unique function that it has. Although there are some alterations in the original version of the Santoku, more or less it still embodies the essence of the authentic Japanese Chef Knife Santoku. You can really have a lot of choices to select from due to the fact that there are wide varieties of brands available in the market today.

There are popular brands that you can find at your favorite mall in the kitchenware department and choose what best suits you and will provide the most enjoyment when using it. If you don’t want to go out and mingle with the other shoppers, you can always have the convenience of browsing the online store that offers different brands of Santoku knives. All you need to have is a computer and a reliable internet connection, and you can start looking for the best deal there is in the market today.

Much like when the Japanese cook rice, they take some time to pick the best Japanese rice cooker, everyday cooking utensils and other items should be chosen with future as well as present needs in mind. So don’t rush in to picking a Santoku knife, research first and buy what is going to offer you the most practical use.

The prices of the Santoku knives that you can find on a regular physical outlet and at the online store varies and it will depend on the brand that you will choose as well as on the quality of the materials that are used in manufacturing the product. Know what you really want and know your budget so that you will have the best Santoku Chef Knife within your means.

Caring For Santoku Knives

Maintain the quality of your chosen Santoku knife because if it is dull it will defeat the sole purpose of the knife which is the ability for it to slice most produce with ease and grace. There are some tips available for the users of the Santoku knife to preserve the innate quality that it has.

First and foremost always remember that washing it after every use is very important and before putting it back into its place, make sure that you have dried it well. In addition, it is not recommended for you to wash it using a dishwasher because it may damage the knife; you should carefully hand-wash it using soap and water. It must be kept in a place where there this no other hard objects that will come in contact with the sharp part of the knife because it is prone to chip if it touches such a surface. It is best to be stored in a knife block or in a knife drawer organizer. When you are going to use it, make sure that the chopping board is made of wood because when you are going to use it against other forms of board, it will lessen its sharpness.

It is strongly not suggested to sharpen the blades of the Santoku knife because it will create certain deformities on the edge and blade. It is very significant to maintain the sharpness of the Santoku knives because it is designed to create a fine slice and if the blade is damaged then the knife will not perform well. The most recommended method to maintain the sharp blade of Santoku is by having it sharpened by a professional, go to the nearest knife shop in your area and let them do the trick. The money that you will be spending on the maintenance of the Santoku will be about three to five dollars and it is ideal to sharpen it in on average every two to three months. Or if you really have no budget for that kind of option then you can also use an electric sharpener for knives. This kind of method is not recommended but you can resort to this if you really don’t have much of a choice.

How To Use Santoku Knives

Like any other thing, there is a proper way to use a Santoku Japanese Chef Knife to let it function at its maximum efficiency. First, position a mat under the cutting board to prevent it from skidding and then place the board on top of it, then hold the handle with a tight grip and pinch the blade that is located close to the hilt of your thumb and pointing finger to maintain the stabilization of the blade; after which, position the food on top of the cutting board preferably on the center where it will be the most stable.

It is preferred to cut the object first into half and place the flat surface of the object against the board. You must put the object in place by holding the object with the use of your fingers in a claw pose, making your knuckles located evenly with your fingertips or just slightly extending it in front.

Cutting of your own fingertips will be avoided if your hand is in this kind of position. Then, your forearm, as well as your shoulder must be above the knife; in this manner you will have the maximum control over the knife. And now you can start slicing the item in an up and down motion. Don’t use your wrist to control the knife because it won’t create a prefect cut. Also, avoid a rocking motion because the Santoku is not intended for that kind of motion.

It is said that the Santoku Japanese Chef Knife is used in a different manner compared to other traditional chef’s knives. The up and down motion that is incorporated when you are using this knife takes time for you to get along with. It is like weaning a baby from a bottle. It takes some practice and determination. You can’t easily be accustomed to such kind of motion when you are cutting, especially if you are generally using a rocking movement in cutting. At first, it will be hard for you to do it but when you have the patience to practice you will surely love the Santoku in the long run. And if you are already an expert in cutting with Santoku, you are not going to let it go ever, due to the fact that it has the most perfect capacity to cut items with so much grace.

There are a lot of things to consider in making a decision. You have to weigh all the pros and cons that will affect your decision making and these must be based on concrete facts that you can find along the process of choosing the right knife.

It is very helpful that you can find something worth reading in the cyber world that will influence you to turn into the right decision like in the manner of deciding to buy the right knife that is suitable for your intended purpose. Buy a knife that will make your like easier inside the kitchen. Don’t waste your money on buying knives that you really don’t need.

You don’t need to buy a lot of knives to serve different purposes when you are cutting because the Santoku Japanese Chef Knife exists. It is multi-functional and it can be used to save you a significant amount of money. You can always look at online reviews, as in that way you will be able to know the feedback of people who are using the knife and you will also know what brand of Santoku to buy. All you need to do is to have an ounce of patience in trying to investigate all the things about a certain brand, so that at the end of the line when you have the item in your hands, you won’t have any regrets.

When you own one, use it for its intended purpose and don’t abuse it because like all things, it will wither and the beauty will die out. Take good care of it and you will have a chance to have it functional for a lifetime. Be wise and see things in a positive perspective.

And never forget that if you want he best knife then it has to be the Santoku Knife.