Santoku-Bocho: The Japanese Kitchen Knife
The santoku-bocho is a ubiquitous fixture in the contemporary Japanese kitchen. Although it doesn't perform any specific tasks particularly well, it's characteristics make it suitable for just about anything.
The direct translation of the name "santoku-bocho" is "three virtue kitchen knife". The "three virtues" refer to fish, seafood, and meat (the three foods one would need a knife for) and the santoku's purported ability to cut these foods in many ways. A more practical translation for "santoku" would be "all-purpose".
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.
More meat started to appear in the Japanese diet during the Meiji Restoration due to western influences. This lead to the proliferation of western chef's knives, or as they are known in Japanese, gyuto ("beef knife"). Still, pre-WWII, ordinary Japanese families did not eat much meat.
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.
In general, the bladed edge of Japanese knives are much flatter than that of western knives. This is due to the Japanese style of "pushing" cuts as opposed to the western style "rocking" cuts. Thus you will notice that santoku-bochos also have flatter cutting edges.
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.
Santoku-bochos are sold just about everywhere in Japan. You could pick a decent one up from your local supermarket for less than 2000 yen ($20 USD).
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.
The direct translation of the name "santoku-bocho" is "three virtue kitchen knife". The "three virtues" refer to fish, seafood, and meat (the three foods one would need a knife for) and the santoku's purported ability to cut these foods in many ways. A more practical translation for "santoku" would be "all-purpose".
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.
More meat started to appear in the Japanese diet during the Meiji Restoration due to western influences. This lead to the proliferation of western chef's knives, or as they are known in Japanese, gyuto ("beef knife"). Still, pre-WWII, ordinary Japanese families did not eat much meat.
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.
In general, the bladed edge of Japanese knives are much flatter than that of western knives. This is due to the Japanese style of "pushing" cuts as opposed to the western style "rocking" cuts. Thus you will notice that santoku-bochos also have flatter cutting edges.
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.
Santoku-bochos are sold just about everywhere in Japan. You could pick a decent one up from your local supermarket for less than 2000 yen ($20 USD).
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.
About the Author:
There is a reason why Tokyo has more Michelin stars than Paris. Japanese kitchens 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 fareastcoastkitchen.com
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