The santoku-bocho is the most common Japanese kitchen knife today. While it does not excel at any one particular task, its size and shape make it useable in a lot of scenarios the daily cook is likely to come across.
"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.
Sometime during the course of the Meiji Restoration (1868-1912), more meat started appearing in addition to the traditional diet as a result of western influences. Consequently, chef's knives (known in Japan as gyuto, actually "beef knife") came into use in Japan from overseas. Still, it wasn't until the post-WWII economic boom (~ 1950) that ordinary Japanese families started to adopt western-style cooking.
In the post-war economic recovery period, average families began to include more meat with their standard diet of vegetables and seafood. This necessitated a knife that could handle all three types of food, and thus the santoku-bocho was born. Put a naikiri-bocho next to a western chef's knife and you'll see that the santoku fits in nicely between the two.
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.
The santoku-bocho was made with non-professional household cooks (i.e., housewives) in mind. The reduced length and heft of the santoku make it simpler to manage in on generally crowded Japanese home kitchen countertops than an 8 to 11 inch expert chef's knife. The downward sloping point of the santoku (a "sheepsfoot" tip) is likewise safer for somebody not trained in appropriate knife handling.
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.
Sometime during the course of the Meiji Restoration (1868-1912), more meat started appearing in addition to the traditional diet as a result of western influences. Consequently, chef's knives (known in Japan as gyuto, actually "beef knife") came into use in Japan from overseas. Still, it wasn't until the post-WWII economic boom (~ 1950) that ordinary Japanese families started to adopt western-style cooking.
In the post-war economic recovery period, average families began to include more meat with their standard diet of vegetables and seafood. This necessitated a knife that could handle all three types of food, and thus the santoku-bocho was born. Put a naikiri-bocho next to a western chef's knife and you'll see that the santoku fits in nicely between the two.
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.
The santoku-bocho was made with non-professional household cooks (i.e., housewives) in mind. The reduced length and heft of the santoku make it simpler to manage in on generally crowded Japanese home kitchen countertops than an 8 to 11 inch expert chef's knife. The downward sloping point of the santoku (a "sheepsfoot" tip) is likewise safer for somebody not trained in appropriate knife handling.
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. The Japanese kitchen is 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
No comments:
Post a Comment