Thanksgiving Cutters, Japanese Type – BLADE Journal

Thanksgiving cutters should be capable of sort out meat slicing and the Case Santoku is a prime-cut cutter.
Thanksgiving cutters times four
Thanksgiving cutters, Japanese fashion, from left: Victorinox SwissClassic Santoku, Case Santoku, Boker Forge Santoku Maple and Spyderco K08 Santoku.

Santokus are Thanksgiving cutters, Japanese fashion. A design that originated within the Land of the Rising Solar, the santoku is a specialised device nicely suited to getting ready vacation meals. From reducing meat to dicing veggies and reducing fruit for artistic vacation salads and such, santokus are good for Gobbler Day.

Santokus have a large blade typically with scallops, that are alleged to create much less friction than a strong blade, a sheepfoot tip, and are lighter and thinner than a French or German chef’s knife. Their size runs between 5 and eight inches. The Thanksgiving cutters would not have a bolster. They’ve a straight edge with no curve.

San-to-ku is Japanese for the three reducing duties for which the knife is designed: slicing, dicing and mincing. It’s a specialised knife that, within the Japanese view, is optimized for the three aforementioned duties. The straight fringe of a santoku doesn’t permit for the rocking movement generally used with a French or German chef’s knife.

Cuts are made straight down with little or no ahead motion, virtually a guillotine motion, which, once more within the Japanese view, permits slicing very skinny items of no matter’s being lower with precision. The Thanksgiving cutters are usually not meant to be all-around kitchen knives. An all-around knife used to chop many issues shouldn’t be a Japanese idea. The Japanese chef will usually have an enormous array of knives, each designed for a selected perform.

Japanese kitchen knives usually have a chisel grind, which additionally contributes to reducing very skinny slices with precision, as you could have seen sushi cooks do. The chisel grind is perfect for slicing, say, very skinny slices of turkey, with the caveat that there are left and proper grinds. If you’re proper handed you’ll want a blade floor on the correct aspect. The chisel grind doesn’t work nicely for reducing by means of thick media, similar to roasts and ribs as a result of the chisel grind—because the edge is off heart—will trigger the blade to chop off heart, and to wander. Additionally, the skinny fringe of a Santoku shouldn’t be used to chop by means of joints or bones, or to disjoint, say, a rooster.


Thanksgiving cutters, Boker
One motive santokus make such good Thanksgiving cutters is their skill to chop small meat slivers. The Boker Forge Santoku Maple is a traditional instance.

With its hefty blade, full tang, properly sculpted bolsters and maple scales, the Boker Forge Santoku Maple is a contented marriage of a traditional santoku and a German or French chef’s knife. Whereas it lacks the acute level of a chef’s knife, the slight level is usable. The sting does have considerably of a curve, which permits the rocking movement Western-trained cooks, and lots of home residence cooks, are accustomed to utilizing. It’s the solely one of many 4 knives reviewed that I’d use to chop by means of pork rib joints, rooster backs, and many others. The Boker is nearly a mini cleaver in addition to being a superb slicer. It’s a good-looking knife and cozy for lengthy durations of labor.

Thanksgiving cutters, Boker
Thanksgiving cutters should be adept at slicing veggies, and the Boker Forge Santoku Maple is that and extra.


With its walnut scales and full tang, the Case mannequin can be a sturdy instance of a Santoku. It has a barely perceptible curve to the sting and a scalloped blade. The Case appears to be like extra like a traditional santoku than the Boker, however just like the Boker has a thicker blade than a typical Japanese santoku. It felt strong in hand and whereas not as sculpted because the Boker, the normal American deal with was snug throughout prolonged use. The Case sliced, diced and minced in addition to thin-bladed Santokus whereas giving the impression that it might be up for more durable work if want be.

Thanksgiving cutters should be capable of sort out meat slicing and the Case Santoku is a prime-cut cutter.


spyderco chef's knife
Spyderco picture

With its broad blade, traditional Santoku profile, snug, molded grip and swish total look, the Spyderco K08 appears to be like like a 21st-century interpretation of a traditional—which is just about what it’s. It’s a very light-weight knife with a particularly skinny blade, which is perfect for doing what a santoku is meant to do. The Spyderco does have a slight curve towards the tip, which I feel provides to its easy traces. Since I’m accustomed to utilizing a French or German chef’s knife, the curve additionally made it simpler for me to work my means by means of piles of squash and mushrooms, particularly mushrooms, which I discover onerous to slice. The blade additionally made it simple to slice salmon easily and evenly.


Victorinox chef's knife
Victorinox picture

Victorinox makes the knives The American Culinary Institute provides to its college students: chef’s knives, paring knives, bread knives and, sure, santokus. Professional chef Shawn Carlson’s first skilled knife roll contained solely Victorinox knives. So, he was acquainted with the Victorinox traits: skinny profile, very sharp, pretty mushy metal that requires frequent steeling however which comes again to a superb edge rapidly, and which doesn’t chip if dropped on a kitchen ground. It has the usual santoku form: flat edge and sheepfoot tip quite than a curved profile and pointy tip. I missed a curved edge and had bother adjusting to the flat straight edge. Shawn didn’t—once more, a professional is a professional. It’s an entry-level skilled knife.


Should you take pleasure in cooking and benefit from utilizing specialised instruments, you’ll discover a santoku a welcome addition to your quiver of Thanksgiving cutters—preserving in thoughts {that a} santoku is a specialised device. Should you wish to hold issues easy, an 8-inch chef’s knife and a 4-inch paring knife will do most any kitchen job—if not with the aptitude of a santoku.

Preserve Studying:

NEXT STEP: Obtain Your Free Classic BLADE Journal Full Quantity (4 Points) From 1973!

Obtain the 1973 BLADE magazine issues in digital PDF! Delivered straight to your e-mail inbox for fast obtain. It’s 1973, and the way forward for the trendy knife trade was being cast by a pioneering group of knifemakers with {a magazine} and a mission. Get these collectible first problems with the World’s #1 Knife Publication!

Click Here to Download the Pack

Source link

We will be happy to hear your thoughts

Leave a reply

Reset Password
Compare items
  • Total (0)
Shopping cart