Victorinox Santoku Knife


I’ve been wanting to get a decent knife for a while but I’ve always been put off by the prices some of these companies list their knives at – until I came across this Santoku knife by Victorinox.  

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Most of us are used to seeing a normal chef’s knife; with a slightly curved blade and a thicker spine. A ‘Santoku bōchō’ is the Japanese’s take on a multi-purpose knife – in fact, it’s translation means “three virtues” or “three uses” that is; slicing, dicing and mincing.  A Santoku is usually made of harder steel than that used for a western chef’s knife and can therefore be thinner and lighter.

The biggest difference between a Santoku and a western chef knife is the cutting edge, with the former being parallel to the cutting plane and the latter having a slight curvature to it, therefore whilst the chef’s knife usually rocks over the chopping board to complete a cut, a Santoku relies on a single, downward cut and even landing from heel to tip.

The Rosewood handle Santoku Knife by Victorinox is very decently priced at $65.  You can also buy a dishwasher safe, Fibrox handled one for $60, but I believe that the Rosewood handle really gives this knife a more prestigious feel. I’ve been using it for just over two weeks now and I must admit that it’s the best tool I have in my kitchen at the moment.  The knife is very well balanced and extremely light, weighing in at only 147g!

You might not realise it, but a sharp knife will make all difference in your cooking experience. The height of the blade ensures that the knife can slide across your knuckles without adding a few fingers to whatever you’re dicing – this means that slicing and mincing become quicker.  A sharp blade also means that you need much less applied force to cut through your vegetables and meats.  The fluted sides prevent whatever you’re cutting from getting stuck to the side of the knife, therefore allowing you to keep cutting without stopping to clear the side of the knife. Another convenient ‘feature’ is that since the blade is quite large it can be used to ‘scoop’ up your freshly chopped ingredients to carry to the frying pan.

To conclude – this knife was exactly what I expected from Victorinox – a well made, well priced, very sharp knife – after all this tool is coming from a company that specialises in blades.

One thought on “Victorinox Santoku Knife

  1. Cutlery is not dishwasher safe. Dishwashers now get hot enough to damage the tempering of the steel, which will make your cutting edge brittle causing it to break off. Never wash your knives in the dishwasher.

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