Best Santoku Knife By America’s Test Kitchen

Frequently Asked Questions

What knives do they use on America’s Test kitchen?

The knives used on America’s Test Kitchen are a variety of different types and brands. The most common type of knife used is a chef’s knife, which is a versatile all-purpose knife that can be used for slicing, dicing, and mincing. Other types of knives that are often used include paring knives (for smaller cutting tasks), bread knives (for slicing bread), boning knives (for removing bones from meat), and carving knives (for carving meats).

As for brands, the most commonly used brands on America’s Test Kitchen are Wüsthof and Henckels.

Do chefs use Santoku knives?

Santoku knives are a type of Japanese kitchen knife that have become popular in Western kitchens in recent years. They are similar to chef’s knives in terms of their size and shape, but they have a few key differences. The main difference between Santoku knives and chef’s knives is the way that they are sharpened.

Santoku knives are usually sharpened on one side only, while chef’s knives are usually sharpened on both sides. This gives Santoku knives a sharper edge, which is ideal for slicing and dicing fruits and vegetables. Another difference between Santoku knives and chef’s knives is the handle.

Santoku handles are typically shorter than chef’s handles, which makes them more comfortable to use for smaller hands. Additionally, Santoku handles often have a textured grip that helps prevent your hand from slipping when wet. If you’re looking for a versatile all-purpose knife, then a Santoku knife might be right for you.

However, if you do a lot of heavy-duty chopping or slicing, then a chef’s knife would be the better option.

Which knife is best santoku or chef?

There are many different types of knives available on the market these days, and it can be hard to decide which one is right for you. If you’re stuck between a santoku and a chef knife, here’s a breakdown of the differences to help you make a decision. Santoku knives are typically shorter and lighter than chef knives.

They have a thinner blade, making them great for slicing and dicing fruits and vegetables. The blade is also curved, which makes it easier to rock back and forth when chopping. Chef knives, on the other hand, are heavier duty.

They’re longer and have a thicker blade, making them better suited for tougher tasks like chopping through bones or thick vegetables. The blade is also straight, which gives you more precision when cutting. So, which one should you choose?

It really depends on what you’ll be using it for most often. If you do a lot of cooking at home and need a versatile knife that can handle everything from delicate slicing to tough chopping, then go with a chef knife. But if your cooking tends to be simpler or you don’t want to deal with such a large knife, then the santoku will be just fine.

What is the best size Santoku knife?

There is no definitive answer when it comes to the best size Santoku knife. However, many experts agree that a Santoku knife with a blade length between 5 and 7 inches is ideal for most home cooks. This size allows for plenty of versatility in the kitchen, while still being small enough to maneuver easily.

When choosing a Santoku knife, it is also important to consider the width of the blade. A wider blade can be helpful for slicing larger vegetables, while a narrower blade may be better suited for smaller tasks like mincing garlic or herbs. Ultimately, it is up to the individual cook to decide what width works best for them.