Question 1

What cutting tasks is a 165 mm Santoku knife best suited for compared to a traditional chef's knife?

Accepted Answer

The Santoku's shorter, flatter blade excels at rocking motions for fine dicing, thin slicing, and mincing of vegetables, fish and boneless meat, while a traditional chef's knife with a longer, curved edge is better for large, rectangular cuts and heavy chopping of roasts.

Question 2

What safety precautions should be taken when handling and storing a Santoku knife?

Accepted Answer

Always keep the blade pointed away from your body, use a stable cutting board, wash the knife by hand and dry it immediately, and store it in a knife block, magnetic strip or protective sheath to prevent accidental cuts and keep it out of reach of children.

Question 3

How should a Santoku knife be cleaned and sharpened to maintain its edge over time?

Accepted Answer

Wash the knife with mild detergent and a soft sponge, avoid the dishwasher, dry thoroughly, hone the edge regularly with a fine-tooth honing steel, and sharpen the blade on a whetstone or have it professionally sharpened when the edge becomes noticeably dull.

KAI • 1 pc

Santoku 165 mm

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