The first time you hold a Santoku, it's a small surprise. The blade is shorter than a European chef's knife, wider, almost rectangular – and lighter. You cut differently with it: not rocking, but pulling, the wrist leading, the blade gliding. After three minutes, you understand why food has been prepared this way in Japanese kitchens for centuries.
The Yatagan is its Eastern European-Oriental relative – a curved blade that is at home in traditional Turkish, Greek, and Balkan cuisine. Less known than the Santoku, but just as convincing in hand.
Herder Windmühlenmesser from Solingen
In Solingen, Herder Windmühlenmesser has been crafting blades since 1872 – and their Santoku and Yatagan lines demonstrate that European knife craftsmanship masters Asian forms just as well. The blades are thinly ground, often made from rust-free Solingen steel, sometimes from carbon steel (for those who prefer tradition). The handle is made of wood, usually plum or cherry wood, and over the years, it takes on the imprint of the hand that holds it.
The Difference in Everyday Use
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Santoku – "three virtues" (meat, fish, vegetables). Wide, rectangular blade, ideal for pull-cutting.
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Yatagan – curved blade, for the classic rocking-cut technique from Balkan cuisine.
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Nakiri – the pure vegetable knife, even wider than the Santoku.
Who a Santoku suits: Those who cut a lot of vegetables, who enjoy preparing fresh salads, wok dishes, or Asian cuisine, will not want to go back after a few days of using a Santoku. Those who cut a lot of meat with bones, split heavy root vegetables, or have insecure cutting techniques are better off sticking with a robust European chef's knife. Both worlds have their place.
See also: Chef's Knives, Knife Accessories & Sharpening.
Vendor:Herder Windmühlenmesser
Vendor:Herder Windmühlenmesser
