Originally Posted by chefhelper
I may be a little behind the times here, but I keep hearing about this type of knife and would like to know what the benefits of using this type of knife are (as opposed to a basic chef's knife).
Was it originally meant for Sushi (or is that a different knife)?
Sorry for the ignorance
No worries mate,figuring out knives isn't easy.
Some chefs have gone with Japanese knife making because some consider the Japanese to make the best steel.And the Japanese knife in general has a bluntish end,but not all of them.There are western style Japanese chefs knives like Gyuto which is considered by most chefs to be superior to the Santuko,me included.I wouldn't call the Santuko knife a fad because in Japan that is their chef knife and the blunt
end I've heard has something to do with a pointed blade not
being good luck,but as far as the knife's popularity over here in NA,definately a fad IMO.The pointed ones like the western knives and the Japanese Gyuto has more applications on a daily basis as the point of the knife become a useful application in itself.
The sushi knive is a totally different thing altogether.The sushi knife is made for either right or left hand and the blade is straight on one side and is angled on the other.This facilates a push allowing the flesh to fall away and not stick to the blade,and is never used for any other operation.