The santoku-bocho is a ubiquitous fixture in the contemporary Japanese kitchen. Although it doesn't perform any specific tasks particularly well, it's characteristics make it suitable for just about anything.
"Santoku" literally means "three virtures". Although what exactly those three virtues are is up for debate, it is thought that the name refers to the santoku's advertised ability to cut vegetables, seafood, and meat in a variety of ways. Though
The pre-Meiji era Japanese diet was mostly seafood, vegetables, and rice. Accordingly, the most popular home kitchen knife at the time was the nakiri-bocho ("knife for cutting greens "), a thin, cleaver-shaped knife used to cut vegetables.
More meat started to appear in the Japanese diet during the Meiji Restoration due to western influences. This lead to the proliferation of western chef's knives, or as they are known in Japanese, gyuto ("beef knife"). Still, pre-WWII, ordinary Japanese families did not eat much meat.
Post-war, during the Japanese "economic miracle", the average family began to incorporate more meat into their diet. This modification in eating habits created the demand for an easy to use knife that was likewise appropriate for cutting meat. Necessity, being the mother of invention, lead to the santoku-bocho, a happy medium between the stubby, rectangular and linearly edged nakiri-bocho and the long, pointed, and curved western chef's knife.
Japanese chefs keep their knives parallel to the cutting board and employ a pushing motion, as opposed to the rocking motion of western chefs, to make their cuts. This difference in technique is reflected in the knives; Japanese knives have less belly than western knives. The santoku is no exception.
Targeting mostly housewives, the santoku-bocho was made to be a western chef's knife for non-professionals who were used to the nakiri-bocho. It's reduced length and weight made it both easier to handle and less intimidating than the long, pointed chef's knife. The downward sloping point (known as a "sheepsfoot" tip) likewise makes it much more difficult for someone with an uninformed grip to stab themselves in the hand.
The santoku-bocho is also defined by its ubiquitousness. It can be had just about anywhere in Japan for prices ranging from 100 to 100,000 yen.
The santoku will be more than enough for everyone save for professionals and kitchen otakus. It is a jack of all trades and a master of none, just like you. If you can get your hands on a nice santoku from a respectable maker, definitely do so.
"Santoku" literally means "three virtures". Although what exactly those three virtues are is up for debate, it is thought that the name refers to the santoku's advertised ability to cut vegetables, seafood, and meat in a variety of ways. Though
The pre-Meiji era Japanese diet was mostly seafood, vegetables, and rice. Accordingly, the most popular home kitchen knife at the time was the nakiri-bocho ("knife for cutting greens "), a thin, cleaver-shaped knife used to cut vegetables.
More meat started to appear in the Japanese diet during the Meiji Restoration due to western influences. This lead to the proliferation of western chef's knives, or as they are known in Japanese, gyuto ("beef knife"). Still, pre-WWII, ordinary Japanese families did not eat much meat.
Post-war, during the Japanese "economic miracle", the average family began to incorporate more meat into their diet. This modification in eating habits created the demand for an easy to use knife that was likewise appropriate for cutting meat. Necessity, being the mother of invention, lead to the santoku-bocho, a happy medium between the stubby, rectangular and linearly edged nakiri-bocho and the long, pointed, and curved western chef's knife.
Japanese chefs keep their knives parallel to the cutting board and employ a pushing motion, as opposed to the rocking motion of western chefs, to make their cuts. This difference in technique is reflected in the knives; Japanese knives have less belly than western knives. The santoku is no exception.
Targeting mostly housewives, the santoku-bocho was made to be a western chef's knife for non-professionals who were used to the nakiri-bocho. It's reduced length and weight made it both easier to handle and less intimidating than the long, pointed chef's knife. The downward sloping point (known as a "sheepsfoot" tip) likewise makes it much more difficult for someone with an uninformed grip to stab themselves in the hand.
The santoku-bocho is also defined by its ubiquitousness. It can be had just about anywhere in Japan for prices ranging from 100 to 100,000 yen.
The santoku will be more than enough for everyone save for professionals and kitchen otakus. It is a jack of all trades and a master of none, just like you. If you can get your hands on a nice santoku from a respectable maker, definitely do so.
About the Author:
There is a reason why Tokyo has more Michelin stars than Paris. Japanese kitchens are a fascinating product of centuries of culinary heritage. If you want to learn more about Japanese and other Asian cooking supplies, recipes, and techniques, check out our blog at fareastcoastkitchen.com
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