The Basics of Santoku Knives
The basic difference between Santoku and Bunka knives lies in their shape. While Bunkas have a flat edge and a sheepsfoot blade, Santokus are generally shorter and curve at about a 60-degree angle. They can be anywhere from 13 to 20 cm long. This makes them suitable for all types of kitchen work. While the Santoku has the same general function as a standard kitchen knife, the Bunka is designed for specific tasks.
The Secrets To The Basics Of Santoku Knives
Santoku knives are made to be as lightweight and compact as possible, making them a great choice for first-timers. The blades of a santoku are hollow-ground, which helps reduce friction. The handles are textured and made from plastic or rubber composite, which is a good combination for a beginner. While santoku knives are ideally suited for cutting vegetables, they are also great for cutting fruit, cheese, and herbs.
Despite the light weight of a santoku knife, it is not easily dull. A santoku has a blade angle of between 12 and 15 degrees per bevel, which makes it excellent for quick chops and precise cuts. Unlike a traditional Western-style knife, a santoku does not do well on honing steels. This means that they must be sharpened frequently.