Unique Content Article: Santoku-Bocho: The Japanese Kitchen Knife

Santoku-Bocho: The Japanese Kitchen Knife

by Kaku Nanashi

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 recovery period after WWII, the scene was set for the santoku-bocho's debut. Average families began to incorporate more meat in addition to their usual diet of fish and vegetables. Thus was born the need for a knife that could handle these three foods (or "virtues"). The santoku filled this need by striking a happy balance between the naikiri-bocho and the western chef's knife.

Japanese knives, the santoku included, usually have less belly (curvature of the blade) than western knives. This is because of a difference in cutting technique. Look on YouTube for videos of Japanese chefs cutting vegetables. You'll notice that they use a pushing motion rather than the rocking motion of western chefs.

Targeting mostly housewives, the santoku-bocho was made to be a western chef's knife for non-professionals who were used to the nakiri-bocho. It's reduced length and weight made it both easier to handle and less intimidating than the long, pointed chef's knife. The downward sloping point (known as a "sheepsfoot" tip) likewise makes it much more difficult for someone with an uninformed grip to stab themselves in the hand.

Another defining characteristic of the santoku is its cost and accessibility. A suitable santoku can be had for ~ 2000 yen (~$20 USD) at just about any home center or kitchen products store in Japan.

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.



There is a reason why Tokyo has more Michelin stars than Paris. <a href="http://fareastcoastkitchen.wordpress.com">Japanese kitchens</a> are 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 <a href="http://fareastcoastkitchen.tumblr.com">fareastcoastkitchen.com</a>

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New Unique Article!

Title: Santoku-Bocho: The Japanese Kitchen Knife
Author: Kaku Nanashi
Email: adsites@uberarticles.com
Keywords: japanese cooking,asian cooking,japanese food,asian cooking,japanese cookware,ethnic food,cooking,food and drink,asia
Word Count: 439
Category: Food &amp; Beverage
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